Delicious Oxtails Plate with Mixed Greens, Candied Sweet Potatoes, Mac and Cheese (Print Version)
Tender braised oxtails with mixed greens, candied sweet potatoes, and baked mac and cheese for a rich Southern comfort plate.
# Ingredients:
For the oxtails
01 -
4 lb (1.8 kg) beef oxtails, trimmed of large hard fat
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
2 tablespoons vegetable oil
05 -
1 medium yellow onion, diced
06 -
2 celery stalks, diced
07 -
1 green bell pepper, diced
08 -
4 garlic cloves, minced
09 -
2 tablespoons tomato paste
10 -
3 tablespoons all-purpose flour
11 -
4 cups (960 ml) low-sodium beef broth
12 -
2 tablespoons Worcestershire sauce
13 -
2 fresh thyme sprigs
14 -
2 bay leaves
15 -
1 tablespoon apple cider vinegar, for finishing
For the mixed greens
16 -
1 lb (450 g) collard greens, stems removed and chopped
17 -
1/2 lb (225 g) mustard greens, stems removed and chopped
18 -
1 smoked turkey wing or 8 oz (225 g) smoked turkey pieces
19 -
1 small onion, chopped
20 -
3 garlic cloves, minced
21 -
3 cups (720 ml) chicken broth
22 -
2 tablespoons apple cider vinegar
23 -
1 teaspoon sugar
24 -
Salt, black pepper, and hot sauce to taste
For the candied sweet potatoes
25 -
3 lb (1.4 kg) sweet potatoes, peeled and sliced 1/2 inch thick
26 -
6 tablespoons (85 g) unsalted butter, melted
27 -
2/3 cup (135 g) packed brown sugar
28 -
1 teaspoon ground cinnamon
29 -
1/4 teaspoon ground nutmeg
30 -
1/2 teaspoon kosher salt
31 -
2 teaspoons vanilla extract
For the mac and cheese
32 -
12 oz (340 g) elbow macaroni
33 -
4 tablespoons (57 g) unsalted butter, plus more for the dish
34 -
1/4 cup (30 g) all-purpose flour
35 -
2 cups (480 ml) whole milk
36 -
1 cup (240 ml) evaporated milk
37 -
2 teaspoons Dijon mustard
38 -
1/2 teaspoon smoked paprika
39 -
8 oz (225 g) sharp cheddar, shredded
40 -
6 oz (170 g) Monterey Jack, shredded
41 -
Salt and black pepper to taste
# Instructions:
01 -
Heat oven to 325 degrees F. Pat oxtails dry, season with salt and pepper, and brown in oil in a Dutch oven over medium-high heat for 2-3 minutes per side. Work in batches and transfer browned oxtails to a plate.
02 -
Add onion, celery, and bell pepper to the pot and cook for 4-5 minutes. Stir in garlic, tomato paste, and flour, then cook for 1 minute. Slowly whisk in beef broth and Worcestershire sauce.
03 -
Return oxtails to the pot with thyme and bay leaves. Bring to a simmer, cover, and bake for 2 1/2 to 3 hours, until the meat pulls from the bone easily. Rest 10 minutes, skim excess fat, and finish with vinegar.
04 -
Place greens, smoked turkey, onion, garlic, chicken broth, vinegar, sugar, salt, and pepper in a large pot. Cover and simmer for 40-50 minutes, stirring now and then, until tender. Season with hot sauce if desired.
05 -
Raise oven to 375 degrees F. Layer sweet potatoes in a buttered baking dish. Mix melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla, then pour over the potatoes. Cover and bake 30 minutes, uncover, and bake 15-20 minutes more.
06 -
Boil macaroni in salted water for 1 minute less than package directions. Drain well and set aside.
07 -
Melt butter in a saucepan, whisk in flour, and cook 1 minute. Whisk in milk and evaporated milk until smooth and thickened. Stir in mustard, paprika, cheddar, and Monterey Jack, then fold in macaroni. Bake in a buttered dish at 375 degrees F for 20-25 minutes.
08 -
Spoon oxtails and gravy onto warm plates with mixed greens, candied sweet potatoes, and baked mac and cheese. Serve hot with extra vinegar or hot sauce.
# Notes:
01 -
Start the oxtails first because they need the longest cook time.
02 -
The oxtails can be braised one day ahead and reheated gently.
03 -
Keep each side separate for storage and cleaner reheating.