Oxtail pie with beetroot ketchup

Cuisine: Australian
Prep Time: 4 hours plus 24 hours marinading
Serves: 6

Ingredients

For the Pie
1kg oxtail
1 bottle Australian Shiraz
1 litre beef stock
1 heaped tsp Marmite
100g beetroot in vinegar, diced
20g plain flour
1 carrot
½ onion
1 stick celery
2 cloves garlic
2 sprig thyme
2 sprig rosemary
2 bay leaves
5 juniper berries
5 black peppercorns
2 knobs beef dripping
1 kg shortcrust pastry
1 large egg, whisked
Salt and pepper

Instructions

Roughly chop all of the veg and sear until browned in a little of the beef dripping. Add to a container with the oxtail, herbs, juniper and peppercorns, cover with the red wine, seal the container and refrigerate overnight.

Next day, pat the beef dry and coat with seasoned flour. Brown all over in a casserole pan with a knob of dripping then remove and set aside. Add the marinade and reduce by half, return the oxtail to the pan along with the vegetables, herbs and marmite, top up with the beef stock and bring to the boil.

Cover and place in a preheated oven at 150 degrees for 3 hours. Remove from the oven and leave covered to cool slightly for 30 minutes.

Drain the liquid and reduce to a sauce consistency, pick the meat from the bone and finally chop the vegetables (removing the bay leaves, peppercorns and any wooden herb sprigs), add all to the reduced liquor along with the beetroot. Season to taste and allow to cool fully.

Roll out the pastry to the thickness of £1. Layout 6 individual pie tins, or one large one, grease, cover the base with the pastry and trim to size. Place in the freezer for 5 minutes to firm up.

Remove and fill with the cooled pie filling, egg wash the edge of the pastry and top with the lid. Trim the edges, crimp and egg wash.

Place in a preheated oven at 180 degrees for 45 minutes or until golden brown.

Ingredients

For the Beetroot Ketchup
500g raw whole beetroot, trimmed
100g soft brown sugar
1 tsp treacle
100ml + 1 tbsp apple cider vinegar
2 tbsp water
½ red onion, roughly chopped
2 bay leaves
¼ tsp ground coriander
¼ tsp ground ginger
1 cinnamon stick
1 clove
Salt and pepper

Instructions

Roast the beetroots in a little oil, salt and pepper in a preheated oven at 180 degrees for 50 – 60 minutes until cooked through.

Remove and leave to cool, peel and quarter. Add the beetroot to a pan along with the other ingredients bar the tbsp of vinegar and water.

Bring to the boil and simmer for 15 – 20 minutes until the beetroots are soft and the sauce syrupy. Add to a blender with the remaining cider vinegar and water.

Bltiz to a smooth puree, season to taste and blend again. This is best made at least 24 hours in advance as the flavours will improve with age!

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