Easy Oxtail Recipe
Easy Oxtail Recipe is a medium Southern American recipe that serves 4. 800 calories per serving. Recipe by Jas Robertson on YouTube.
Prep: 30 min | Cook: 3 hrs 10 min | Total: 4 hrs
Cost: $66.09 total, $16.52 per serving
Ingredients
- 2 lb Oxtail (trimmed, cleaned with lime or vinegar)
- 1 Lime (juiced, for cleaning the oxtail)
- 2 tbsp White Vinegar (alternative to lime for cleaning)
- 1 tbsp Salt (for seasoning)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Kitchen Bouquet (or Worcestershire sauce, adds depth)
- 3 Green Onions (chopped; can substitute 1 regular onion, diced)
- 2 tbsp Vegetable Oil
- 4 cup Water (enough to fully cover the oxtail in the pot)
- 8 oz Elbow Macaroni (uncooked)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 cup Medium Cheddar Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
- 6 oz Evaporated Milk (about half a can)
- 1 Egg (large, room temperature)
- 4 tbsp Butter (softened, divided (2 tbsp for mac & cheese, 2 tbsp for cornbread))
- 1 cup Cornmeal (fine or medium grind)
- 0.25 cup All-Purpose Flour
- 2 tbsp Honey
- 0.5 tsp Salt (for cornbread)
- 0.5 head Cabbage (shredded)
- 2 tbsp Butter (for cabbage)
- to taste Salt (for cabbage)
- to taste Black Pepper (for cabbage)
Instructions
Clean the Oxtail
Rinse the oxtail pieces under cold water. Sprinkle lime juice (or rub with white vinegar) over the meat, let sit 2 minutes, then rinse again and pat dry.
Time: PT5M
Season the Oxtail
Generously season the oxtail with salt, black pepper, onion powder, garlic powder, and Kitchen Bouquet. Toss to coat evenly.
Time: PT3M
Sear the Oxtail
Heat vegetable oil in a large pot over medium‑high heat. Add the oxtail pieces in a single layer; sear 2 minutes per side until browned.
Time: PT5M
Braise the Oxtail
Add enough water to fully cover the oxtail, then stir in the chopped green onions. Bring to a boil, reduce to a low simmer, cover, and cook for 2 hours until the meat is fork‑tender.
Time: PT2H
Temperature: low simmer
Prepare the Pasta
While the oxtail braises, bring a pot of salted water to a boil, add elbow macaroni, and cook al dente according to package (about 8‑10 minutes). Drain and set aside.
Time: PT10M
Temperature: boiling
Make the Three‑Cheese Sauce
In the skillet, melt 2 tbsp butter over medium heat. Stir in ¼ cup flour to form a roux, cook 1 minute. Whisk in evaporated milk and ½ cup pasta water, simmer until thickened (3‑4 minutes). Remove from heat and fold in shredded sharp cheddar, medium cheddar, and mozzarella until melted and smooth.
Time: PT10M
Temperature: medium
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce, toss to coat evenly. Transfer the mixture into the 9×13‑inch baking dish.
Time: PT5M
Prepare Honey Butter Cornbread Batter
In a mixing bowl, combine cornmeal, flour, salt, honey, 2 tbsp melted butter, egg, and ½ cup water. Stir until just combined; batter will be slightly lumpy.
Time: PT10M
Bake Cornbread
Preheat the oven to 375°F. Spoon the cornbread batter over the mac and cheese in the baking dish, spreading evenly. Bake for 30 minutes, or until the top is golden and a toothpick comes out clean.
Time: PT30M
Temperature: 375°F
Sauté the Cabbage
While the cornbread bakes, melt 2 tbsp butter in a skillet over medium heat. Add shredded cabbage, season with salt and pepper, and sauté 8‑10 minutes until softened and lightly caramelized.
Time: PT10M
Temperature: medium
Finish and Serve
Remove the baking dish from the oven. Portion the braised oxtail onto plates, add a generous scoop of mac and cheese with cornbread, and serve the sautéed cabbage on the side.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: High‑protein, Comfort food, Not vegan, Contains meat
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Oxtail: Beef short ribs
- Instead of Lime: White vinegar
- Instead of White Vinegar: Lime juice
- Instead of Black Pepper: White pepper
- Instead of Onion Powder: Dried minced onion
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Kitchen Bouquet: Worcestershire sauce
- Instead of Green Onions: Regular onion
- Instead of Vegetable Oil: Canola oil
- Instead of Elbow Macaroni: Shells, cavatappi
- Instead of Sharp Cheddar Cheese: Sharp Gouda
- Instead of Medium Cheddar Cheese: Mild cheddar
- Instead of Mozzarella Cheese: Provolone
- Instead of Evaporated Milk: Whole milk + butter
- Instead of Egg: Flax egg
- Instead of Butter: Margarine
- Instead of Cornmeal: Polenta
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Honey: Maple syrup
- Instead of Cabbage: Coleslaw mix
- Instead of Butter (for cabbage): Olive oil
Equipment Needed
- Large Pot or Dutch Oven
- Large Skillet
- 9x13‑Inch Baking Dish
- Mixing Bowl
- Whisk (optional)
- Grater (optional)
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Oven
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Cleaning the oxtail with acid to remove impurities.
- Braising the oxtail until fork‑tender (minimum 2 hours).
- Creating a smooth roux for the cheese sauce.
- Baking the cornbread until golden without over‑browning.
Chef Tips from the Video
- Add a pinch of smoked paprika to the oxtail broth for a subtle smoky note.
- Finish the braised oxtail with a splash of fresh lemon juice for brightness.
- Top the cornbread with a light drizzle of melted butter mixed with honey right after baking.
Troubleshooting
Oxtail is still tough after 2 hours.
Continue simmering, checking every 15 minutes; add more water if needed. Oxtail becomes tender after 2½‑3 hours.
Cheese sauce is grainy.
Whisk continuously while adding liquid to keep the roux smooth, and keep the heat at medium, not high.
Cornbread is dense and dry.
Do not over‑mix the batter and ensure the oven is fully preheated. Adding a tablespoon of yogurt can add moisture.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze individual portions of oxtail and mac‑cheese‑cornbread combo for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Braise the oxtail a day ahead; reheat gently on the stove before serving.
- Assemble the mac and cheese and cornbread batter, cover, and refrigerate up to 12 hours before baking.
- Sautéed cabbage can be made earlier and reheated quickly in a skillet.
Frequently Asked Questions
What is the cultural significance and history of braised oxtail in Southern American cuisine?
Braised oxtail has long been a staple in Southern cooking, originally a way to use the flavorful but tough tail cut that was inexpensive for rural families. Slow cooking transforms the collagen into a rich, gelatinous broth, making it a beloved comfort dish for gatherings and holidays.
How does the honey butter cornbread featured in this recipe reflect traditional Southern baking traditions?
Cornbread is a cornerstone of Southern meals, historically made with simple cornmeal, butters, and sometimes a touch of sweetener. Adding honey and butter creates a moist, sweet‑savory loaf that honors the classic recipe while giving it a modern, indulgent twist popularized by food bloggers like The Moody Foodie.
What regional variations of oxtail stew exist within the United States?
In the South, oxtail is often braised with aromatics and served over rice or with biscuits. Caribbean versions add allspice, Scotch bonnet peppers, and beans. In the Midwest, oxtail may appear in hearty stews with root vegetables. Each variation reflects local ingredients and flavor preferences.
What occasions or celebrations is braised oxtail traditionally associated with in Southern culture?
Oxtail is commonly prepared for family gatherings, church potlucks, and holiday meals such as Thanksgiving or New Year's Eve, where its rich broth and tender meat make it a crowd‑pleasing centerpiece.
What authentic traditional ingredients are essential for Southern‑style oxtail, and what are acceptable substitutes?
Traditional Southern oxtail uses beef tail, salt, pepper, onion, garlic, and sometimes a splash of Worcestershire or Kitchen Bouquet. Acceptable substitutes include beef short ribs for the meat and white vinegar or lime for cleaning the tail.
What other Southern dishes pair well with this braised oxtail, mac and cheese, cabbage, and cornbread meal?
Classic pairings include collard greens, black-eyed peas, sweet potato mash, or a simple tomato‑based barbecue sauce. A crisp iced tea or sweet lemonade balances the richness of the meal.
What makes this braised oxtail with mac and cheese, cabbage, and honey butter cornbread unique in Southern cuisine?
The dish combines three beloved comfort foods—braised meat, creamy mac and cheese, and sweet cornbread—into one plate, creating a layered texture and flavor experience that’s both nostalgic and inventive.
What are the most common mistakes to avoid when making braised oxtail with mac and cheese and cornbread?
Common errors include not cleaning the oxtail properly, under‑cooking the braise (resulting in tough meat), over‑mixing the cornbread batter (making it dense), and letting the cheese sauce boil too vigorously (causing graininess). Follow the critical steps and tips to avoid these pitfalls.
Why does this recipe sear the oxtail before braising instead of adding it directly to the liquid?
Searing creates a Maillard crust that adds deep, savory flavor to the broth, resulting in a richer, more complex sauce than a simple water‑only braise would provide.
Can I make the braised oxtail, mac and cheese, and cornbread ahead of time and how should I store each component?
Yes. Braise the oxtail a day ahead and refrigerate in its broth. Assemble the mac and cheese and cornbread batter, cover, and keep refrigerated; bake just before serving. Store the sautéed cabbage separately in an airtight container. Reheat gently on the stove or in the oven.
What does the YouTube channel Jas Robertson specialize in?
The YouTube channel Jas Robertson focuses on hearty, family‑friendly home cooking, often featuring comfort‑food classics, step‑by‑step tutorials, and tips for making restaurant‑style dishes at home.
How does the YouTube channel Jas Robertson's approach to Southern cooking differ from other cooking channels?
Jas Robertson emphasizes practical, no‑fluff instructions, uses everyday pantry ingredients, and often incorporates personal family recipes, giving viewers authentic, approachable Southern dishes without requiring specialty equipment.
Last updated: September 1, 2026
