Easy Oxtail Recipe

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

1. 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

2. Season the Oxtail

   Generously season the oxtail with salt, black pepper, onion powder, garlic powder, and Kitchen Bouquet. Toss to coat evenly.

   Time: PT3M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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