Jerk Oxtail Pie
Tender oxtail, slow-braised with Jamaican jerk spices, wrapped in golden pastry. Rich and spicy, this is a pie made for cold nights.
Ingredients 30
2 kg oxtail, cut into 3cm pieces, excess fat removed
100 ml grapeseed oil
1.5 l chicken stock
6 sheets shortcrust pastry sheets, square
6 square sheets butter puff pastry
spray oil
2 tbsp cornflour
4 tbsp warm water
2 egg yolk
Jerk Marinade
3 ‒ 5 habanero peppers (scotch bonnet peppers)
2 tbsp sea salt
2 tbsp black pepper
2 bunches spring onion
2 tbsp ground pimento berries (all spice)
1 1⁄2 bunches thyme sprigs, woody stems removed
1 tbsp brown sugar
2 tsp ground nutmeg
1⁄2 cup white vinegar
1 1⁄2 onion, medium, yellow/white
7 cloves garlic
3 tbsp olive oil
3 tbsp dark soy sauce
4 tbsp lemon juice
Jerk Seasoning
1 tbsp allspice
1 tbsp chilli flakes
1 tbsp ginger
1 tbsp black pepper
1 tbsp thyme leaves
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cinnamon
1 tbsp sea salt
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Method 18
Blend all jerk marinade ingredients in a blender until a paste forms. Adjust quantities if necessary, and store in an airtight container in the fridge until required.
Combine all jerk seasoning spices together and store in airtight container.
Marinate the pieces with the and 4 tbsp of . Leave covered in the fridge for 24 hours.
Wipe off as much of the marinade as possible from the with your hands, reserving in a bowl.
Preheat oven to 170°C.
Heat 100ml grapeseed oil in a large heavy-based pot over medium heat.
Gently cook the reserved jerk paste in the , then add pieces. Cook for about 4 minutes or until well caramelized. Add and bring to a simmer.
Cover with a lid and transfer to the oven. Braise for 2½ hours or until tender.
Remove from oven and set aside until cool enough to handle. Strain the liquid into a clean saucepan, reserving the pieces. Return the cooking liquid to the stove and reduce by half over medium to high heat.
Mix 2 tbsp cornflour with 4 tbsp warm water to make a slurry, then whisk this into the liquid. Simmer until thickened as desired. Turn off heat and set aside to rest.
Pick the meat off the , discarding all fat and sinew, and place the meat into a bowl.
Season the meat with and . Pour over the thickened braising liquid and fold together with a wooden spoon.
Spray or grease 6 pie cases generously. Line each with .
Spoon in 220g of filling per pie case. Place square on top as a lid. Trim excess pastry and snip a small hole in the top for steam to escape.
Brush with beaten and chill in the fridge for 10 mins.
Preheat oven to 180°C.
Brush with again and decorate the lid if desired. Bake for 20–25 mins until golden brown.
Remove from oven and rest for 5–10 mins before eating.
Meatsmith's tips
You can adjust the number of peppers in the marinade for your preferred spice level.
Allowing the pies to chill before baking helps the pastry maintain its structure and stay flaky.
