Oxtail Pot Pie with Mac and Cheese Crust
Oxtail Pot Pie with Mac and Cheese Crust
Ingredients
For the Oxtail Filling
- 4 pounds oxtail pieces, bone-in, trimmed of excess fat
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon adobo style seasoning
- 1/4 cup Grace Mild Jerk Seasoning paste
- 2 tablespoons dark browning sauce
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 white onion, chopped
- 1/2 cup green onions, sliced, divided
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, thinly sliced (remove seeds for less heat)
- 2 fresh tomatoes, diced
- 2 cups beef broth
- 2 bay leaves
- 2 canned butter beans, 15-ounce cans, drained
For the Mac and Cheese Crust
- 12 ounces cavatappi pasta
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Assembly and Garnish
- 1/2 cup sharp cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Clean and trim any excess fat from the oxtail pieces. In a large bowl or foil pan, drizzle the oxtail with 1 tablespoon of vegetable oil. Season heavily with paprika, garlic powder, 1 teaspoon of black pepper, adobo style seasoning, Grace Mild Jerk Seasoning paste, and dark browning sauce. Toss to coat evenly.
⏱️ 15 min00
- 2
Add the chopped bell peppers, white onion, half of the sliced green onions, minced garlic, and sliced scotch bonnet pepper to the seasoned oxtail. Mix thoroughly to combine. Allow the oxtail to marinate for at least 30 minutes, or preferably several hours in the refrigerator.
⏱️ 15 min00
- 3
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the marinated oxtail pieces in batches until well-browned and caramelized on all sides. This step is crucial for flavor development. Remove seared oxtail and set aside.
⏱️ 15 min00
- 4
Transfer the seared oxtail to a slow cooker. Add the diced fresh tomatoes, the remaining seasoned vegetables from the marinade, and any pan drippings from searing. Pour in the beef broth and add the bay leaves. Stir gently to combine.
⏱️ 10 min00
- 5
Cover the slow cooker and cook on low for 5 hours, or until the oxtail is very tender and easily falls off the bone.
⏱️ 300 min00
- 6
After 5 hours, add the drained canned butter beans to the slow cooker. Continue to cook for an additional 30 minutes.
⏱️ 30 min00
- 7
Carefully remove the oxtail pieces from the slow cooker. Shred the meat from the bones using two forks, discarding the bones and bay leaves. Return the shredded oxtail meat to the slow cooker with the sauce and vegetables. Stir to combine.
⏱️ 15 min00
- 8
While the oxtail finishes cooking, prepare the mac and cheese. Cook the cavatappi pasta according to package directions until al dente. Drain well.
⏱️ 10 min00
- 9
In a large saucepan over medium heat, melt the unsalted butter. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and gradually add the shredded sharp cheddar, monterey jack, and gruyere cheeses, stirring constantly until smooth and creamy. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.
⏱️ 10 min00
- 10
Add the cooked and drained cavatappi pasta to the cheese sauce. Stir thoroughly until every piece of pasta is evenly coated.
⏱️ 5 min00
- 11
Preheat your oven to 375°F. Lightly grease individual serving dishes (such as small cast iron skillets or ramekins).
⏱️ 5 min•🌡️ 375
- 12
Spoon a generous layer of the shredded oxtail filling into the bottom of each prepared dish. Top with a thick layer of the creamy macaroni and cheese.
⏱️ 10 min00
- 13
Sprinkle the additional 1/2 cup of shredded sharp cheddar cheese over the mac and cheese crust in each dish.
⏱️ 2 min00
- 14
Bake for 20-25 minutes, or until the cheese topping is bubbly and golden brown and the filling is heated through.
⏱️ 25 min•🌡️ 375
- 15
Carefully remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 3 min00
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Pot Pie with Mac and Cheese Crust
Ingredients
For the Oxtail Filling
- 4 pounds oxtail pieces, bone-in, trimmed of excess fat
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon adobo style seasoning
- 1/4 cup Grace Mild Jerk Seasoning paste
- 2 tablespoons dark browning sauce
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 white onion, chopped
- 1/2 cup green onions, sliced, divided
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, thinly sliced (remove seeds for less heat)
- 2 fresh tomatoes, diced
- 2 cups beef broth
- 2 bay leaves
- 2 canned butter beans, 15-ounce cans, drained
For the Mac and Cheese Crust
- 12 ounces cavatappi pasta
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Assembly and Garnish
- 1/2 cup sharp cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Clean and trim any excess fat from the oxtail pieces. In a large bowl or foil pan, drizzle the oxtail with 1 tablespoon of vegetable oil. Season heavily with paprika, garlic powder, 1 teaspoon of black pepper, adobo style seasoning, Grace Mild Jerk Seasoning paste, and dark browning sauce. Toss to coat evenly.
⏱️ 15 min00 - 2
Add the chopped bell peppers, white onion, half of the sliced green onions, minced garlic, and sliced scotch bonnet pepper to the seasoned oxtail. Mix thoroughly to combine. Allow the oxtail to marinate for at least 30 minutes, or preferably several hours in the refrigerator.
⏱️ 15 min00 - 3
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the marinated oxtail pieces in batches until well-browned and caramelized on all sides. This step is crucial for flavor development. Remove seared oxtail and set aside.
⏱️ 15 min00 - 4
Transfer the seared oxtail to a slow cooker. Add the diced fresh tomatoes, the remaining seasoned vegetables from the marinade, and any pan drippings from searing. Pour in the beef broth and add the bay leaves. Stir gently to combine.
⏱️ 10 min00 - 5
Cover the slow cooker and cook on low for 5 hours, or until the oxtail is very tender and easily falls off the bone.
⏱️ 300 min00 - 6
After 5 hours, add the drained canned butter beans to the slow cooker. Continue to cook for an additional 30 minutes.
⏱️ 30 min00 - 7
Carefully remove the oxtail pieces from the slow cooker. Shred the meat from the bones using two forks, discarding the bones and bay leaves. Return the shredded oxtail meat to the slow cooker with the sauce and vegetables. Stir to combine.
⏱️ 15 min00 - 8
While the oxtail finishes cooking, prepare the mac and cheese. Cook the cavatappi pasta according to package directions until al dente. Drain well.
⏱️ 10 min00 - 9
In a large saucepan over medium heat, melt the unsalted butter. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and gradually add the shredded sharp cheddar, monterey jack, and gruyere cheeses, stirring constantly until smooth and creamy. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.
⏱️ 10 min00 - 10
Add the cooked and drained cavatappi pasta to the cheese sauce. Stir thoroughly until every piece of pasta is evenly coated.
⏱️ 5 min00 - 11
Preheat your oven to 375°F. Lightly grease individual serving dishes (such as small cast iron skillets or ramekins).
⏱️ 5 min•🌡️ 375 - 12
Spoon a generous layer of the shredded oxtail filling into the bottom of each prepared dish. Top with a thick layer of the creamy macaroni and cheese.
⏱️ 10 min00 - 13
Sprinkle the additional 1/2 cup of shredded sharp cheddar cheese over the mac and cheese crust in each dish.
⏱️ 2 min00 - 14
Bake for 20-25 minutes, or until the cheese topping is bubbly and golden brown and the filling is heated through.
⏱️ 25 min•🌡️ 375 - 15
Carefully remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 3 min00