Oxtail Pie with Phyllo Pastry and Toasted Almonds

Oxtail Pie with Phyllo Pastry and Toasted Almonds

This slow-roasted oxtail ragout baked with phyllo pastry topping and almond flakes is the perfect crowd pleaser for your Sunday lunch.

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Prep Time: 40

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Cook Time: 210

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Serves: 4

Robertsons - Website Banners & Assets

Difficulty: intermediate

Ingredients

  • 30 ml olive oil
  • 2 kg trimmed oxtail
  • 20 ml Robertsons steak and chops spice
  • salt and black pepper to taste
  • 2 carrots, sliced
  • 1 onion, chopped
  • 6 garlic cloves, crushed
  • 30 ml cake flour
  • 1 tin italian chopped tomatoes
  • 50 ml tomato sauce
  • 750 ml beef stock
  • 250 ml white wine
  • 15 ml Robertsons Italian herbs
  • 2 large sprigs rosemary
  • 150 g crumbled feta cheese
  • 8 sheets of filo pastry
  • 100 ml butter, melted
  • 50 g raw flaked almonds
  • Serving Size 4

    Amount per serving

    • Energy 1936
    • Protein 120.6g
    • Carbohydrate incl. fibre 70.0g
    • Carbohydrate excl. fibre 61.8g
    • Sugar 10.9g
    • Fibre 8.2g
    • Fat 128.0g
    • Saturated Fat 50.1g
    • Unsaturated Fat 44.0g
    • Monounsaturated Fat 36.0g
    • Polyunsaturated Fat 8.0g
    • Trans Fat 0.8g
    • Cholesterol 462mg
    • Sodium 3156mg
    • Salt 7.89g
    • Calcium 39%
    • Iron 59%
    • Potassium 24%
    • Vitamin C 29%
    • Vitamin A 127%

Directions

  1. Heat the oil in saucepan and brown the meat. Season the meat with the Robertsons Steak and Chops Spice and salt and pepper then remove from the saucepan.

  2. Add the carrots, onion and garlic to the saucepan cook for a few minutes. Sprinkle with flour.

  3. Stir fry a little and add the Italian chopped tomatoes, tomato sauce, stock, white wine, Robertsons Italian Herbs and rosemary sprigs. Bring to the boil and add the meat back to the saucepan.

  4. Simmer on very low heat for about 3 to 4 hours – the meat must almost come off the bone and the liquid must be reduced to a thick glossy sauce.

  5. Season to taste with more salt and black pepper.

  6. Cool completely and remove the meat from the bones.

  7. Preheat the oven to 170°C and grease a 24 cm pie dish. Spoon the meat into the pie dish and sprinkle over the feta.

  8. Brush the phyllo pastry sheets with the melted butter and place on top of the meat filling. Scrunch the pastry to fit the pie dish and create an interesting appearance.

  9. Bake for 10 minutes, remove from the oven and sprinkle over the flaked almonds. Return to the oven and bake until golden brown.