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Place the oxtail pieces in a large bowl. Add enough water to cover, along with 1/4 cup of vinegar and the lemon slices. Swirl to clean the oxtail, then drain and pat dry thoroughly with paper towels.

Return the dried oxtail to a clean bowl. Season generously with 2 teaspoons of Kinder's The Blend, 1 teaspoon of Creole seasoning, 1/2 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper.

Add the diced red onion, diced bell peppers, chopped green onions, minced garlic, smashed fresh ginger, 2 tablespoons of brown sugar (for marinade), 1 tablespoon of Worcestershire sauce, and 1 tablespoon of browning & seasoning sauce to the bowl with the oxtail. Add the chopped fresh thyme.

Massage all the ingredients thoroughly into the oxtail pieces. Cover the bowl and refrigerate to marinate overnight (at least 8 hours).

The next day, in a large Dutch oven, heat 1 tablespoon of canola oil over medium heat. Add 2 tablespoons of brown sugar and let it caramelize, stirring until dissolved and slightly browned.

Carefully place the marinated oxtail pieces into the Dutch oven. Sear them on each side until a nice crust forms, about 3-4 minutes per side. Remove the seared oxtail and set aside on a wire rack.

Deglaze the Dutch oven with 1/2 cup of beef broth, scraping up all the browned bits from the bottom of the pot.

Add 2 tablespoons of tomato paste to the Dutch oven and allow it to caramelize for a few minutes, stirring constantly.

Add the leftover marinade from the oxtail bowl to the pot. Stir and let it cook down with the tomato paste to thicken, about 5 minutes.

Return the seared oxtail pieces to the Dutch oven. Pour in the remaining 1 cup of beef broth. Cover the Dutch oven and cook on low heat for 3 hours, or until the oxtail is fork-tender.

While the oxtail braises, grate the mozzarella, Colby Jack, sharp cheddar, and Gruyere cheeses. Divide the shredded cheese into two equal piles.

In a separate large saucepan or pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 teaspoon of Kinder's The Blend, 1/2 teaspoon of Creole seasoning, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper to the melted butter and allow them to bloom for 1 minute.

Add 2 tablespoons of flour to the seasoned butter. Cook down for 2-3 minutes, stirring constantly, to create a roux.

Whisk in 6 fluid ounces of evaporated milk. Continue whisking until the mixture turns into a thick paste.

Squeeze in 1 teaspoon of Dijon mustard. Slowly whisk in 1 cup of heavy whipping cream until fully incorporated and smooth.

Reduce the heat to low. Whisk in one of the separated piles of shredded cheese until it is completely melted and the sauce is smooth.

Add more smoked paprika and Kinder's The Blend seasoning to taste to the cheese sauce and whisk to combine.

Fold in the cooked cavatappi noodles into the cheese sauce. Stir in the diced jalapeños.

After 3 hours of braising, remove the tender oxtail pieces from the Dutch oven. Place the oxtail in a bowl. Using a fork and then your hands, shred the meat away from any fat and bones.

Continue to cook the braising liquid (sauce) in the Dutch oven over medium heat. Skim any excess fat off the top. Reduce the sauce until it becomes a dark, thick glaze, about 10-15 minutes.

Add the shredded oxtail meat back into the reduced glaze in the Dutch oven and mix well to coat the meat.

Preheat your oven to 375°F (190°C).

In a baking dish or individual ramekins, create layers: start with a layer of the mac and cheese, then add a layer of the sauced oxtail meat, followed by another layer of mac and cheese. Top generously with the remaining pile of shredded cheese.

Bake the assembled dish for 15 minutes. Then, broil for 2 to 3 minutes until a golden-brown crust forms on the cheese. Watch carefully to prevent burning.

Serve the Braised Oxtail Mac and Cheese hot. Optionally, top with Texas Pete hot sauce.


Place the oxtail pieces in a large bowl. Add enough water to cover, along with 1/4 cup of vinegar and the lemon slices. Swirl to clean the oxtail, then drain and pat dry thoroughly with paper towels.

Return the dried oxtail to a clean bowl. Season generously with 2 teaspoons of Kinder's The Blend, 1 teaspoon of Creole seasoning, 1/2 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper.

Add the diced red onion, diced bell peppers, chopped green onions, minced garlic, smashed fresh ginger, 2 tablespoons of brown sugar (for marinade), 1 tablespoon of Worcestershire sauce, and 1 tablespoon of browning & seasoning sauce to the bowl with the oxtail. Add the chopped fresh thyme.

Massage all the ingredients thoroughly into the oxtail pieces. Cover the bowl and refrigerate to marinate overnight (at least 8 hours).

The next day, in a large Dutch oven, heat 1 tablespoon of canola oil over medium heat. Add 2 tablespoons of brown sugar and let it caramelize, stirring until dissolved and slightly browned.

Carefully place the marinated oxtail pieces into the Dutch oven. Sear them on each side until a nice crust forms, about 3-4 minutes per side. Remove the seared oxtail and set aside on a wire rack.

Deglaze the Dutch oven with 1/2 cup of beef broth, scraping up all the browned bits from the bottom of the pot.

Add 2 tablespoons of tomato paste to the Dutch oven and allow it to caramelize for a few minutes, stirring constantly.

Add the leftover marinade from the oxtail bowl to the pot. Stir and let it cook down with the tomato paste to thicken, about 5 minutes.

Return the seared oxtail pieces to the Dutch oven. Pour in the remaining 1 cup of beef broth. Cover the Dutch oven and cook on low heat for 3 hours, or until the oxtail is fork-tender.

While the oxtail braises, grate the mozzarella, Colby Jack, sharp cheddar, and Gruyere cheeses. Divide the shredded cheese into two equal piles.

In a separate large saucepan or pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 teaspoon of Kinder's The Blend, 1/2 teaspoon of Creole seasoning, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper to the melted butter and allow them to bloom for 1 minute.

Add 2 tablespoons of flour to the seasoned butter. Cook down for 2-3 minutes, stirring constantly, to create a roux.

Whisk in 6 fluid ounces of evaporated milk. Continue whisking until the mixture turns into a thick paste.

Squeeze in 1 teaspoon of Dijon mustard. Slowly whisk in 1 cup of heavy whipping cream until fully incorporated and smooth.

Reduce the heat to low. Whisk in one of the separated piles of shredded cheese until it is completely melted and the sauce is smooth.

Add more smoked paprika and Kinder's The Blend seasoning to taste to the cheese sauce and whisk to combine.

Fold in the cooked cavatappi noodles into the cheese sauce. Stir in the diced jalapeños.

After 3 hours of braising, remove the tender oxtail pieces from the Dutch oven. Place the oxtail in a bowl. Using a fork and then your hands, shred the meat away from any fat and bones.

Continue to cook the braising liquid (sauce) in the Dutch oven over medium heat. Skim any excess fat off the top. Reduce the sauce until it becomes a dark, thick glaze, about 10-15 minutes.

Add the shredded oxtail meat back into the reduced glaze in the Dutch oven and mix well to coat the meat.

Preheat your oven to 375°F (190°C).

In a baking dish or individual ramekins, create layers: start with a layer of the mac and cheese, then add a layer of the sauced oxtail meat, followed by another layer of mac and cheese. Top generously with the remaining pile of shredded cheese.

Bake the assembled dish for 15 minutes. Then, broil for 2 to 3 minutes until a golden-brown crust forms on the cheese. Watch carefully to prevent burning.

Serve the Braised Oxtail Mac and Cheese hot. Optionally, top with Texas Pete hot sauce.
