Name: Oxtail Pot Pie with Jamaican Patty Crust
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 3 to 4 pounds oxtail, cut into 1-inch pieces; 1/4 cup white vinegar; Juice of 1 lime; 1/4 cup light brown sugar; 4 1/2 teaspoons Worcestershire sauce; 4 1/2 teaspoons browning sauce; 1 tablespoon plus 1 teaspoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon ground allspice; 1 tablespoon vegetable oil; 2 tablespoons chopped garlic (about 6 garlic cloves); 1 small habanero pepper, sliced in half; 6 cups chopped onions (about 2 large onions); 2 cups chopped carrots (about 2 large carrots); 1 cup chopped green onions (about 9 green onions); 1 tablespoon ketchup; 2 teaspoons dried thyme; 6 cups beef broth; 4 tablespoons (1/2 stick) unsalted butter; 1 bell pepper, chopped into 1/2-inch pieces; One 15-ounce can butter beans, drained and rinsed; 2 tablespoons all-purpose flour; Patty Crust, recipe follows, or store-bought pie crust, for topping; 1 3/4 cups all-purpose flour, plus more for dusting; 1 stick (8 tablespoons) unsalted butter, cubed in 1-inch pieces; 1 1/2 teaspoons granulated sugar; 1 1/2 teaspoons turmeric; 1/2 teaspoon kosher salt; 1/2 cup ice cold water

Directions

Position an oven rack in the center of the oven and preheat to 325 degrees F.
To braise the oxtail: Place the oxtail in a large bowl and fill with cold water and the vinegar and lime juice. Allow the oxtail to soak for at least 10 minutes, then pour out the water and vinegar mixture and rinse the oxtail thoroughly.
Add the oxtail back to the large bowl and toss with the brown sugar, Worcestershire sauce, browning sauce, 1 tablespoon of the salt, the black pepper and allspice.
Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil. Once the oil begins to shimmer, add half of the seasoned oxtail and sear on each side until golden brown, 2 to 3 minutes. Remove from the pot and set aside. Repeat with the remaining oxtail.
Reduce the heat and add the garlic, habanero, 3 cups of the onions, 1 cup of the carrots and 1/2 cup of the green onions. Stir to coat well and season with the ketchup, thyme and remaining 1 teaspoon salt. Cook until the onions begin to soften, about 5 minutes. Add the seared oxtail back to the pot and pour in the beef broth. Bring to a simmer, then cover the pot with a lid and remove from the heat. Place the pot into the oven and cook until the meat is tender and the liquid is slightly reduced, about 3 hours.
To make the pot pie filling: Use tongs or a slotted spoon to transfer the oxtail to a large baking sheet. Allow the oxtail to cool for at least 20 minutes before separating the meat from the bones. Pour the broth through a fine-mesh strainer and into a large bowl. Reserve 4 cups of the broth and discard the remaining.
Place a large pan over medium heat and add the butter. Once melted, add the bell pepper, butter beans and remaining 3 cups onion, 1 cup carrots and 1/2 cup green onions. Cook until the onions begin to soften, about 5 minutes. Stir in the flour and cook until the flour is lightly browned, 1 to 2 minutes. Slowly pour in the reserved oxtail broth and stir until smooth. Bring the broth to a boil, then reduce the heat to low and simmer until thickened, 10 to 15 minutes.
Pour the filling into a 9-by-13-inch casserole and place the Patty Crust or store-bought pie crust on top. Seal the edges and cut slits in several places in the top crust. Bake until the crust is golden brown and firm to the touch, about 30 minutes. Allow to cool for at least 15 minutes before serving.

Patty Crust:

Place the flour, cubed butter, sugar, turmeric and salt into an 8-cup food processor. Pulse together until the butter resembles small pebbles. Slowly pour in the cold water, while constantly pulsing together. Once the mixture is roughly combined and slightly shaggy, place onto a floured surface.
Knead the dough a few times until it comes together. Roll out the dough into a 10-by-14-inch rectangle or a size that will be large enough to cover the baking dish you’ll use for the pot pie. Place the prepared dough into the fridge until ready to use.

Oxtail Pot Pie with Jamaican Patty Crust

Ingredients

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