Oxtail Pot Pie by @brandongouviea a rich and hearty dish that combines tender, slow-braised oxtail with vegetables in a savory gravy all in a buttery, flaky crust.

INGREDIENTS: 4 lbs oxtail 2 limes ¼ cup brown sugar 1 (11.8 oz) bottle of Grace oxtail marinade 2 tablespoons worcestershire sauce 2 teaspoons garlic powder ½ tablespoon smoked paprika ½ teaspoon ginger paste 1 teaspoon black pepper 1 tablespoon beef bouillon 1 small yellow onion, chopped 1 red bell pepper, diced 4 scallions, chopped 5 garlic cloves, crushed 6 sprigs fresh thyme, divided 2 tablespoons vegetable oil, for searing 1½ cups beef broth 1 teaspoon allspice berries 3 tablespoons ketchup 1 cup frozen peas and carrots 1 sheet of pie crust 1 sheet puff pastry and cut into rectangles 1 large egg, beaten with 1 tablespoon water Flaky salt, for garnish
INSTRUCTIONS 1. Add oxtails to a large bowl. Cover with water and squeeze limes over oxtails and drain until the water is clear. After soaking and washing the oxtail should be dried. 2. Add cleaned oxtail to a large mixing bowl. Add brown sugar, oxtail marinade, worcestershire sauce, garlic powder, smoked paprika, ginger, black pepper, beef bouillon, yellow onions, bell peppers, scallions, garlic, and 4 sprigs thyme. Mix well then cover with plastic wrap and marinate in the refrigerator for at least 5 hours or overnight. 3. Next, heat vegetable oil in a large dutch oven over medium high heat. Add oxtail and sear on all sides, about 5 minutes. 4. Add in th...