Winter oxtail pie

Serves 6

2kg oxtail 750ml red wine

125ml dry sherry

a few whole cloves

a few black peppercorns

a few whole allspice

1 stick of cinnamon

1 onion, chopped

2 carrots, chopped

1 stick of celery, sliced

5ml chopped garlic

half a bunch of Italian parsley

a few sprigs of rosemary

15ml oil

30g butter

2 litres beef stock

salt and pepper

1 roll of puff pastry

beaten egg for glazing

Place the oxtail in a deep dish. Add all the ingredients up to and including the rosemary, cover and place in the fridge to marinade overnight.

Next day, strain the meat and vegetables, and reserve the liquid. Remove all the whole spices from the sieve and discard.

Heat the oil and butter in an ovenproof casserole and brown the meat in batches. Remove and set aside. Add the onions, carrots and celery and fry until lightly browned.

Add the reserved liquid and simmer until the liquid has reduced by half.

Return the meat to the casserole and add the beef stock and seasoning. Cover with a lid or seal well with foil and cook at 160°C for 3-4 hours until the meat falls from the bone. Remove and cool. Remove the oxtail and take all the meat off the bones.

Strain and reduce the cooking liquid to make a thick sauce. Combine with the shredded oxtail. Spoon into individual serving dishes.

Cut out the puff pastry to fit the containers. Place over the cooled filling and brush with the beaten egg.

Bake at 200°C for 15-20 minutes until the pastry is golden brown.