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Oxtail Plate with Mixed Greens, Candied Sweet Potatoes & Baked MacServings: 4 | Total Time: ~3 hours (slow-cooked oxtail)
Ingredients
For the Oxtail:
2 lbs (≈900 g) oxtail, cut into pieces
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup beef broth
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
Salt & pepper, to taste
For the Mixed Greens:
4 cups mixed greens (spinach, kale, arugula, etc.)
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper, to taste
For the Candied Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 tbsp butter
2 tbsp brown sugar or maple syrup
½ tsp cinnamon
Pinch of salt
For the Baked Mac & Cheese:
2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella
Salt & pepper, to taste
¼ cup breadcrumbs (optional topping)
Instructions
1. Cook the Oxtail:
Heat oil in a large pot over medium-high heat. Brown oxtail pieces on all sides, remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened (~5 minutes).
Stir in tomato paste, cook 1–2 minutes.
Deglaze with red wine (if using) or a splash of broth.
Return oxtail to the pot, add beef broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 2–3 hours until oxtail is tender.
2. Candied Sweet Potatoes:
Preheat oven to 375°F (190°C).
Toss sweet potatoes with butter, brown sugar, cinnamon, and salt.
Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until tender and caramelized.
3. Baked Mac & Cheese:
Preheat oven to 375°F (190°C).
Cook macaroni according to package instructions; drain.
In a saucepan, melt butter, stir in flour to make a roux.
Gradually whisk in milk, cook until thickened (~5 minutes).
Stir in cheeses, salt, and pepper. Combine with cooked macaroni.
Transfer to a baking dish, sprinkle breadcrumbs on top, and bake 20 minutes until golden and bubbly.
4. Mixed Greens Salad:
Toss mixed greens with olive oil, balsamic vinegar, salt, and pepper just before serving.
5. Plate & Serve:
Serve a generous portion of oxtail with some sauce, a scoop of baked mac, roasted candied sweet potatoes, and a side of fresh mixed greens.
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