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Ox tails, rice, macaroni and cheese, collard greens with smoke neck bones and candied yams

11 months ago 73

INGREDIENTS

1 lb oxtails
3 tablespoon coconut oil

1 bay leaf

1/2 tablespoon tomato paste

1 cup vegetable broth

2 sprigs of thyme

Salt and pepper to taste
For White Sauce

4 tablespoons flour

5 tablespoons butter

3 cups of milk

1/4 teaspoon nutmeg

1 1/2 teaspoons salt

1 pack of grated cheese (gruyere or swiss is best but any of your preference)
For Pasta

3/4 lb uncooked elbow pasta (3/4 of a 16 oz box)

Breadcrumbs (optional)
INSTRUCTIONS
For Oxtail
Heat pan on medium heat
Add coconut oil to hot pan
When the oil is heated add oxtail to pot in a single layer
Braise one side until darkened
Flip pieces
Add bay leaf, thyme, tomato paste and rest of stock
Cover and let cook for 2.5 to 3 hours (until meat is tender and falling off bones) May need to add water occasionally until meat is done.
Take the meat off of bones and discard bones. Set aside
It can be done overnight or a few days ahead. (If done make sure to cool and refrigerate)
For White Sauce
Heat milk in a pan until just before boil (small bubbles would start to show), set aside
In a separate large pan heat butter till melted
Add flour and beat until smooth
Continue mixing for about 6 minutes till mixture is a light brown
Add enough heated milk to flour mixture to cover it and mix till smooth (almost like mashed potatoes)
Continue adding milk to mixture some at a time until smooth (may not use all the milk)
Add 1 cup cheese (Can add more or less to your liking)
Bring mixture to a low boil
Add nutmeg and salt
Stir continuously for 10 minutes
Remove from heat and set aside
Build Mac and Cheese
Boil pasta according to package instructions for “al dente”
Heat oven to 350 degrees
Grease 8-inch baking dish
Add pasta to the dish with white sauce and mix
Add cooked oxtails to pasta and sauce and mix
Cover with rest of cheese and breadcrumbs
Bake for 25 – 30 minutes
Remove from oven and cool for 5 minutes

Credit: Lachancee Williams