03/06/2026
Bringing the flavours of the Caribbean to the heart of Canary Wharf. This is episode 3 of Nokx’s Pies - our Stout-Braised Oxtail and Plantain Pie with Andi Oliver 🥧
Recipe:
1. Marinade
2kg chopped oxtail
1tsp chilli flakes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground tumeric
1 tsp salt
80ml rapeseed oil
- Rinse the oxtail in cold water, drain and pat dry.
- Coat the oxtail in your spices and oil, rub into the meat and leave to marinate overnight.
2. Make the stew
1 tbsp oil
2 onions, sliced
5 garlic cloves, grates
2 red chillies, chopper
4 star anise
2l beef stock
500ml stout
3 bay leaves
3 cinnamon sticks
1 tbsp malt extract
- Heat oil in a heavy saucepan over medium heat. Sautee onions, garlic and chilli until translucent, then add the star anise.
- Add the marinated oxtail and brown until caramelised.
- Pour in the beef stock and stout, then add bay leaves, cinnamon and malt extract.
- Turn heat to low, cover and simmer for 4 hours until the meat is tender.
- Remove from the heat and chill.
3. Make the pastry
100g plantain flour
250 self-raising flour
1 ripe plantain
170g beef suet
120g butter
5g salt
160ml water
- Place the plantain in an oven tray and bake for 20 mins at 160C / 320F. Cool and grate.
- Place the dry ingredient into a bowl. Add the grated plantain and butter.
- Mix, add the water slowly, and knead into a dough. Cover and refrigerate before using.
4. To assemble
- Cut circular rings of pastry to fit your desired mould.
- Fill the mould with 2-3 tbsp of the chilled oxtail mix.
- Top the mould with the pastry lid, egg wash all over.
- Bake for 20 minutes at 180C / 350F.
