OXTAIL & PORK BELLY PIE

The mixture for the pie, and indeed
the pie itself, can be prepared days in
advance. In fact, it tastes better after a
couple of days of being in the refrigerator. Serve with mushrooms with washed-rind cheese.

Instructions

1.	Heat the oven to 160˚C.
2.	Heat the oil in a large frying pan over a high heat.
3.	Add the pieces of oxtail in small batches, browning them on all sides and seasoning generously with salt and pepper.
4.	While you do this, bring the red wine to the boil in a saucepan and cook for 3 minutes.
5.	Line the bottom of a deep casserole or roasting dish with the pork belly.
6.	Place the pieces of oxtail on the belly.
7.	Tie the thyme, peppercorns and bay leaves together in a piece of muslin and add to the dish along with the garlic, shallots, onion and carrot.
8.	Pour in the red wine and the beef stock.
9.	Bring to a simmer on top of the stove and then cover with a piece of greaseproof paper and foil.
10.	Place the dish into the oven and cook for 2 hours.
11.	After 2 hours, remove the foil and paper, add the mushrooms, replace the covers and return to the oven for a further 45 minutes.
12.	Remove the dish from the oven and gently lift out the oxtails and the pork belly. Set to one side.
13.	Strain the vegetables and discard the muslin packet of herbs.
14.	Return the stock to the stove and reduce by half to a rich, dark sauce.
15.	Shred the meat from the oxtails while they are still warm and dice the pork belly.
16.	Mix the two meats together. Coarsely chop the vegetables in a food processor and stir through the meat along with the parsley and the reduced sauce.
17.	Season with salt and pepper if required.
18.	Line a pie mould with shortcrust pastry (making sure it comes up the sides to the edge of the rim) and pour in the oxtail mixture.
19.	Cover with the puff pastry and seal the edges where the two pastries meet. Increase the oven temperature to 180˚C and put the pie in.
20.	Cook until the top is golden brown, about 15 minute