Oxtail, Pilsner and Pea Steamed Puddings

Method

First let’s get the oxtail slow cooking. Preheat an oven to 130 deg C. (265 deg F.).

In a medium sized frying pan over a low to medium sweat the carrots, celery and parsley stalks in 2 tbsp. of olive oil until softened, but not browned.

Remove the carrots, celery and parsley stalks add 1 more tablespoon of oil to the frying pan, along with the mushrooms. Cook the mushrooms until browned and softened and remove from the pan. Now add 2 more tbsp. of olive oil to the pan and then add the onions, cloves, cinnamon stick and star anise. Sweat until the onions are soft and translucent, but not browned. Remove from the pan and turn the heat up to high. Add 2 more tablespoons of olive oil and when the oil is very hot place the oxtail pieces, side down, in the pan. Brown the sides, tops and bottoms and then remove from the pan.

Drain away any fat/ oil left in the frying pan and then put it back on a high heat. Deglaze the pan with 100ml of the beer, using a wooden spoon to scrape away any delicious brown bits that are stuck to the bottom of the pan.

To a casserole dish add the oxtail, all the sautéed vegetables and spices, black peppercorns, tomatoes, rest of the beer and the veal stock. Do not add the peas as these will go in later. Cover the casserole dish with a double layer of foil and the lid (this prevents liquid loss during cooking) and cook in the oven for 4 hours.

Meanwhile, we'll make the pastry.

In to a clean bowl mix the self-raising flour, suet, salt and baking powder. Sprinkle 150ml of iced cold water over the mix and then bring together using your hands until a dough is formed. Knead the dough lightly until it is smooth and then let it rest in a fridge, wrapped in cling film, for 15 minutes.

Divide the dough in to 4 equal portions and roll each portion into a circular shape approximately 4mm in thickness. Take 4*250ml (1cup) pudding basins, brush the insides of  each with a little melted butter and then line each one with a pastry circle, ensuring that the dough sits flush against the basin. Using a small, sharp knife trim the excess pastry from each basin and form all the off-cuts into one ball. Split this ball into 4 portions and roll out each one in to a circle large enough to form a lid for each pudding. Each lid will be about 6mm in thickness.

After 4 hours remove the casserole dish from the oven and carefully pick out all of the oxtail and any meat that has fallen from the bone, then leave to cool in a clean bowl. Drain the cooking gravy through a fine sieve and discard the vegetables and spices. Return the cooking gravy to the casserole dish and on a medium to high heat reduce it by about two thirds. Meanwhile when the oxtail is just cool enough to handle pick the meat off the bone and flake it, and discard any hard fat, gelatine or bone. To the meat add the half of the reduced cooking gravy and the blanched fresh peas. Fill each lined pudding basin with the oxtail and peas.

Use the egg wash to moisten the edges of the pastry and then fit a lid on to each pudding, pinching around each circumference to seal the lid to the pastry wall. Trim off any excess dough. Place a small square of baking paper over each pudding, securing it with an elastic band. Put the puddings in to a wide pan and then fill the pan with hot tap water until the level is about ¾ the way up the side of the pudding basins. Bring the water to a simmer and cook the puddings for 35 minutes. When cooked, carefully remove the puddings from the basins and just prior to serving inject each pudding with some of the warmed left over reduced cooking sauce. Serve right away...

The recipe for veal stock is here