Braised Oxtail Mac and Cheese
Braised Oxtail Mac and Cheese
Ingredients
For the Oxtail
- 6 oxtail, pieces
- as needed water, for cleaning
- 1/4 cup vinegar, for cleaning
- 1/2 lemon, sliced, for cleaning
- 2 teaspoons Kinder's The Blend seasoning, or to taste
- 1 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon oregano, dried
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 red onion, diced
- 2 bell peppers, any color, diced
- 2 green onions, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and smashed
- 2 tablespoons brown sugar, for marinade
- 1 tablespoon Worcestershire sauce
- 1 tablespoon browning & seasoning sauce
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon canola oil
- 2 tablespoons brown sugar, for caramelizing
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
For the Mac and Cheese
- 4 ounces mozzarella cheese, shredded
- 8 ounces Colby Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 6 ounces Gruyere cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon Kinder's The Blend seasoning, or to taste
- 1/2 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons flour, all-purpose
- 6 fluid ounces evaporated milk
- 1 teaspoon Dijon mustard
- 1 cup heavy whipping cream
- 12 ounces cavatappi noodles, cooked according to package directions
- 2 jalapeños, diced
For Serving (Optional)
- as needed Texas Pete hot sauce
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
Massage all the ingredients thoroughly into the oxtail pieces. Cover the bowl and refrigerate to marinate overnight (at least 8 hours).
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 15 min
- 7
Deglaze the Dutch oven with 1/2 cup of beef broth, scraping up all the browned bits from the bottom of the pot.
⏱️ 2 min
- 8
Add 2 tablespoons of tomato paste to the Dutch oven and allow it to caramelize for a few minutes, stirring constantly.
⏱️ 3 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 180 min
- 11
While the oxtail braises, grate the mozzarella, Colby Jack, sharp cheddar, and Gruyere cheeses. Divide the shredded cheese into two equal piles.
⏱️ 10 min
- 12
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.
⏱️ 2 min
- 13
Add 2 tablespoons of flour to the seasoned butter. Cook down for 2-3 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 14
Whisk in 6 fluid ounces of evaporated milk. Continue whisking until the mixture turns into a thick paste.
⏱️ 3 min
- 15
Squeeze in 1 teaspoon of Dijon mustard. Slowly whisk in 1 cup of heavy whipping cream until fully incorporated and smooth.
⏱️ 3 min
- 16
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.
⏱️ 5 min
- 17
Add more smoked paprika and Kinder's The Blend seasoning to taste to the cheese sauce and whisk to combine.
⏱️ 1 min
- 18
Fold in the cooked cavatappi noodles into the cheese sauce. Stir in the diced jalapeños.
⏱️ 3 min
- 19
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.
⏱️ 10 min
- 20
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.
⏱️ 15 min
- 21
Add the shredded oxtail meat back into the reduced glaze in the Dutch oven and mix well to coat the meat.
⏱️ 2 min
- 22
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 23
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.
⏱️ 5 min
- 24
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.
⏱️ 18 min•🌡️ 375
- 25
Serve the Braised Oxtail Mac and Cheese hot. Optionally, top with Texas Pete hot sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Oxtail Mac and Cheese
For the Oxtail
- 6 oxtail, pieces
- as needed water, for cleaning
- 1/4 cup vinegar, for cleaning
- 1/2 lemon, sliced, for cleaning
- 2 teaspoons Kinder's The Blend seasoning, or to taste
- 1 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon oregano, dried
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 red onion, diced
- 2 bell peppers, any color, diced
- 2 green onions, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and smashed
- 2 tablespoons brown sugar, for marinade
- 1 tablespoon Worcestershire sauce
- 1 tablespoon browning & seasoning sauce
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon canola oil
- 2 tablespoons brown sugar, for caramelizing
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
For the Mac and Cheese
- 4 ounces mozzarella cheese, shredded
- 8 ounces Colby Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 6 ounces Gruyere cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon Kinder's The Blend seasoning, or to taste
- 1/2 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons flour, all-purpose
- 6 fluid ounces evaporated milk
- 1 teaspoon Dijon mustard
- 1 cup heavy whipping cream
- 12 ounces cavatappi noodles, cooked according to package directions
- 2 jalapeños, diced
For Serving (Optional)
- as needed Texas Pete hot sauce
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
Massage all the ingredients thoroughly into the oxtail pieces. Cover the bowl and refrigerate to marinate overnight (at least 8 hours).
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 15 min - 7
Deglaze the Dutch oven with 1/2 cup of beef broth, scraping up all the browned bits from the bottom of the pot.
⏱️ 2 min - 8
Add 2 tablespoons of tomato paste to the Dutch oven and allow it to caramelize for a few minutes, stirring constantly.
⏱️ 3 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 180 min - 11
While the oxtail braises, grate the mozzarella, Colby Jack, sharp cheddar, and Gruyere cheeses. Divide the shredded cheese into two equal piles.
⏱️ 10 min - 12
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.
⏱️ 2 min - 13
Add 2 tablespoons of flour to the seasoned butter. Cook down for 2-3 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 14
Whisk in 6 fluid ounces of evaporated milk. Continue whisking until the mixture turns into a thick paste.
⏱️ 3 min - 15
Squeeze in 1 teaspoon of Dijon mustard. Slowly whisk in 1 cup of heavy whipping cream until fully incorporated and smooth.
⏱️ 3 min - 16
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.
⏱️ 5 min - 17
Add more smoked paprika and Kinder's The Blend seasoning to taste to the cheese sauce and whisk to combine.
⏱️ 1 min - 18
Fold in the cooked cavatappi noodles into the cheese sauce. Stir in the diced jalapeños.
⏱️ 3 min - 19
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.
⏱️ 10 min - 20
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.
⏱️ 15 min - 21
Add the shredded oxtail meat back into the reduced glaze in the Dutch oven and mix well to coat the meat.
⏱️ 2 min - 22
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 23
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.
⏱️ 5 min - 24
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.
⏱️ 18 min•🌡️ 375 - 25
Serve the Braised Oxtail Mac and Cheese hot. Optionally, top with Texas Pete hot sauce.
⏱️ 1 min