Oxtail Pot Pie With A Mac & Cheese Crust
Oxtail Pot Pie With A Mac & Cheese Crust
Ingredients
For the Oxtail
- 4 pounds oxtail
- 3 tablespoons oxtail seasoning, or 4 tablespoons, to taste
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 ginger, medium piece
- 1 green pepper
- 2 celery stalks
- 5 garlic cloves
- 10 thyme sprigs
- 2 scotch bonnet peppers
- 1 yellow onion
- 1 bunch green onion, a few stalks
- 1 orange, for juice
- 1 lime, for juice
- 1 bunch parsley
- 2 tablespoons Domino dark brown sugar, as needed for browning
- 1 tablespoon Blue Mountain Country burnt sugar (browning), as needed for browning
- 4 cups water, as needed for braising
- 1 teaspoon Jamaican Choice allspice (whole pimento)
- 2 McCormick bay leaves
- 1/4 cup ketchup, as needed
For the Mac & Cheese Crust
- 1/2 box large elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 teaspoon kosher salt, to taste
- 1/2 teaspoon onion powder, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/4 teaspoon smoked paprika, to taste
- 1/4 teaspoon white pepper, to taste
- 1 1/2 cups shredded cheese
Instructions
- 1
Prepare the green seasoning: In a food processor or blender, combine the ginger, green pepper, celery stalks, garlic cloves, thyme sprigs, scotch bonnet peppers, yellow onion, green onion, juice from 1 orange, juice from 1 lime, and parsley. Blend until a smooth paste forms. Set aside.
⏱️ 15 min - 2
Place the oxtail in a large bowl. Add the green seasoning, 3-4 tablespoons of oxtail seasoning, 2 tablespoons of garlic powder, and 2 tablespoons of onion powder. Mix thoroughly by hand until the oxtail is fully coated. Adjust seasoning amounts as needed for the 4 pounds of oxtail.
⏱️ 10 min
- 3
In a large pan or skillet, add the dark brown sugar and burnt sugar (browning). Heat over medium-high heat until the sugars melt and darken, creating a browning sauce.
⏱️ 5 min
- 4
Sear the seasoned oxtail in the browning sauce on all sides until well browned. Remove the seared oxtail from the pan and set aside.
⏱️ 10 min
- 5
Add about 1 cup of water to the pan to deglaze, scraping up any browned bits from the bottom. Transfer the deglazing liquid to a Dutch oven.
⏱️ 2 min
- 6
Add the seared oxtail to the Dutch oven. Pour in enough water to almost cover the oxtail (approximately 3-4 cups). Add the allspice and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 2 hours, or until the oxtail is very tender and easily pulls from the bone.
⏱️ 120 min - 7
Once cooked, carefully remove the oxtail from the Dutch oven. Shred the oxtail meat from the bones using two forks. Discard the bones. Collect the remaining liquid in the Dutch oven as gravy.
⏱️ 10 min
- 8
In a separate pan, combine the shredded oxtail meat and about 1 1/2 cups of the reserved gravy. Add ketchup and stir. Simmer over medium heat for 5-7 minutes, allowing the mixture to thicken slightly. Adjust gravy consistency with more liquid if needed.
⏱️ 10 min
- 9
While the oxtail is simmering, cook the large elbow pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 10
In a saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes to create a roux, until lightly golden.
⏱️ 5 min
- 11
Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens.
⏱️ 5 min
- 12
Season the cream sauce with kosher salt, onion powder, garlic powder, smoked paprika, and white pepper, all to taste. Stir well.
⏱️ 2 min
- 13
Add 1 1/2 cups of shredded cheese to the cream sauce and stir until melted and smooth, forming a cheese sauce. Remove from heat.
⏱️ 3 min
- 14
Combine the cooked large elbow pasta with the cheese sauce, ensuring all pasta is well coated.
⏱️ 2 min
- 15
Preheat your oven to 375°F. Lightly grease four individual oven-safe ramekins or a medium oven-safe dish.
⏱️ 5 min•🌡️ 375
- 16
In each ramekin or dish, layer a portion of the mac and cheese. Top with a generous layer of the prepared shredded oxtail and gravy mixture. Add another layer of mac and cheese.
⏱️ 5 min
- 17
Top with an additional sprinkle of shredded cheese.
⏱️ 1 min
- 18
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
⏱️ 15 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Pot Pie With A Mac & Cheese Crust
For the Oxtail
- 4 pounds oxtail
- 3 tablespoons oxtail seasoning, or 4 tablespoons, to taste
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 ginger, medium piece
- 1 green pepper
- 2 celery stalks
- 5 garlic cloves
- 10 thyme sprigs
- 2 scotch bonnet peppers
- 1 yellow onion
- 1 bunch green onion, a few stalks
- 1 orange, for juice
- 1 lime, for juice
- 1 bunch parsley
- 2 tablespoons Domino dark brown sugar, as needed for browning
- 1 tablespoon Blue Mountain Country burnt sugar (browning), as needed for browning
- 4 cups water, as needed for braising
- 1 teaspoon Jamaican Choice allspice (whole pimento)
- 2 McCormick bay leaves
- 1/4 cup ketchup, as needed
For the Mac & Cheese Crust
- 1/2 box large elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 1/2 teaspoon kosher salt, to taste
- 1/2 teaspoon onion powder, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/4 teaspoon smoked paprika, to taste
- 1/4 teaspoon white pepper, to taste
- 1 1/2 cups shredded cheese
Instructions
- 1
Prepare the green seasoning: In a food processor or blender, combine the ginger, green pepper, celery stalks, garlic cloves, thyme sprigs, scotch bonnet peppers, yellow onion, green onion, juice from 1 orange, juice from 1 lime, and parsley. Blend until a smooth paste forms. Set aside.
⏱️ 15 min - 2
Place the oxtail in a large bowl. Add the green seasoning, 3-4 tablespoons of oxtail seasoning, 2 tablespoons of garlic powder, and 2 tablespoons of onion powder. Mix thoroughly by hand until the oxtail is fully coated. Adjust seasoning amounts as needed for the 4 pounds of oxtail.
⏱️ 10 min - 3
In a large pan or skillet, add the dark brown sugar and burnt sugar (browning). Heat over medium-high heat until the sugars melt and darken, creating a browning sauce.
⏱️ 5 min - 4
Sear the seasoned oxtail in the browning sauce on all sides until well browned. Remove the seared oxtail from the pan and set aside.
⏱️ 10 min - 5
Add about 1 cup of water to the pan to deglaze, scraping up any browned bits from the bottom. Transfer the deglazing liquid to a Dutch oven.
⏱️ 2 min - 6
Add the seared oxtail to the Dutch oven. Pour in enough water to almost cover the oxtail (approximately 3-4 cups). Add the allspice and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 2 hours, or until the oxtail is very tender and easily pulls from the bone.
⏱️ 120 min - 7
Once cooked, carefully remove the oxtail from the Dutch oven. Shred the oxtail meat from the bones using two forks. Discard the bones. Collect the remaining liquid in the Dutch oven as gravy.
⏱️ 10 min - 8
In a separate pan, combine the shredded oxtail meat and about 1 1/2 cups of the reserved gravy. Add ketchup and stir. Simmer over medium heat for 5-7 minutes, allowing the mixture to thicken slightly. Adjust gravy consistency with more liquid if needed.
⏱️ 10 min - 9
While the oxtail is simmering, cook the large elbow pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 10
In a saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes to create a roux, until lightly golden.
⏱️ 5 min - 11
Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens.
⏱️ 5 min - 12
Season the cream sauce with kosher salt, onion powder, garlic powder, smoked paprika, and white pepper, all to taste. Stir well.
⏱️ 2 min - 13
Add 1 1/2 cups of shredded cheese to the cream sauce and stir until melted and smooth, forming a cheese sauce. Remove from heat.
⏱️ 3 min - 14
Combine the cooked large elbow pasta with the cheese sauce, ensuring all pasta is well coated.
⏱️ 2 min - 15
Preheat your oven to 375°F. Lightly grease four individual oven-safe ramekins or a medium oven-safe dish.
⏱️ 5 min•🌡️ 375 - 16
In each ramekin or dish, layer a portion of the mac and cheese. Top with a generous layer of the prepared shredded oxtail and gravy mixture. Add another layer of mac and cheese.
⏱️ 5 min - 17
Top with an additional sprinkle of shredded cheese.
⏱️ 1 min - 18
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
⏱️ 15 min•🌡️ 375