Description
Hearty Oxtail Pot Pie with Mac & Cheese Crust brings Southern comfort to your dinner table, blending rich braised meat with creamy pasta-topped perfection. Comfort meets innovation in this soul-warming dish that promises pure culinary bliss you’ll savor down to the last delectable bite.
Ingredients
Main Protein:
- 4.5 pounds (2.04 kilograms) oxtails
Meat Aromatics and Herbs:
- 1 cup bell peppers, chopped
- 1/2 cup red onion, chopped
- 1/2 cup green onion, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon oregano, dried
- 7–8 sprigs thyme, tied together
Seasonings and Cooking Enhancers:
- 1 tablespoon allspice powder
- 2 tablespoons browning sauce
- 2 tablespoons ketchup (optional)
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon canola oil
Mac & Cheese Base:
- 8 ounces (226 grams) elbow macaroni, cooked
- 4 cups half-and-half
- 1 cup mild cheddar cheese, shredded (plus more for topping)
- 1 cup Muenster cheese, shredded
- 4 tablespoons butter, unsalted
- 4 tablespoons flour
- 1 teaspoon garlic, minced or paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Oxtail Preparation and Marination
Combine selected seasonings with oxtail in a large mixing bowl, ensuring thorough coating. Refrigerate for 24-48 hours to allow deep flavor penetration.
- Caramelization and Searing
Heat a large pot over medium temperature. Add caramelizing agents and create a golden-brown base. Carefully remove marinated oxtail, searing each piece until exterior develops a rich, dark crust.
- Braising Process
Pour reserved marinade into the pot, deglazing and capturing concentrated flavors. Return oxtail to the liquid, covering completely with water. Simmer slowly for approximately 23 hours until meat becomes exceptionally tender.
- Meat Preparation
Extract oxtail from cooking liquid. Remove bones and shred meat meticulously. Skim excess oil from remaining gravy. Incorporate ketchup and reduce until sauce reaches a thick, glossy consistency. Reintegrate shredded meat into enhanced gravy.
- Cheese Sauce Creation
Melt butter in a saucepan, whisking in flour to create a smooth roux. Gradually incorporate half-and-half, stirring continuously to prevent lumping. Cook 3-4 minutes until sauce thickens. Season with garlic, salt, and pepper. Remove from heat and blend cheeses until completely melted.
- Macaroni Integration
Fold cooked macaroni into prepared cheese sauce, ensuring even distribution of creamy mixture.
- Pie Assembly
Preheat oven to 375°F (190°C). Distribute shredded oxtail evenly among ramekins. Sprinkle initial cheese layer, then carefully cover with mac and cheese mixture. Top with additional cheese.
- Final Baking
Place ramekins on baking sheet. Bake 15-20 minutes until cheese turns golden and surfaces become bubbling and crisp.
Notes
- Marinate oxtail for at least 24 hours to develop deep, rich flavors that will make your dish incredibly tender and delicious.
- Skim excess fat from the gravy to ensure a lighter, cleaner sauce that won’t feel heavy or greasy on the palate.
- For a gluten-free version, replace wheat flour with cornstarch or gluten-free flour blend when making the mac & cheese sauce.
- If you’re short on time, use a pressure cooker to reduce oxtail cooking time from 23 hours to about 90 minutes while maintaining the same melt-in-your-mouth texture.
- Prep Time: 24 hours (or up to 48 hours)
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 45
- Calories: 357
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg