OXTAIL & PORK BELLY PIE - Cuisine Magazine - From New Zealand to the World
Indulge in a flavorful OXTAIL & PORK BELLY PIE, perfect for special occasions or meal prep. Served with mushrooms and washed-rind cheese, this dish tastes even better after resting.
Ingredients
- 2 tablespoons vegetable oil
- 1kg oxtail pieces, fat removed
- 750ml red wine
- 1kg piece pork belly
- 2 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 garlic cloves, peeled
- 6 shallots, chopped
- 1 onion, sliced
- 1 carrot, peeled and chopped
- 300ml beef stock
- 150g button mushrooms
- 1 tablespoon chopped parsley
- 2 sheets shortcrust pastry
- 2 sheets puff pastry
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