Jamaican Style Oxtail Mac & Cheese Recipe
Directions
- 1Season oxtail with all-purpose seasoning, black pepper, garlic, green seasoning, Worcestershire sauce, browning, bell peppers, and onion.
- 2Marinate the seasoned oxtail overnight if possible.
- 3Heat oil in a pot.
- 4Caramelise brown sugar in the pot.
- 5Add oxtail to the pot and mix.
- 6Cover the pot and let the oxtail release its natural juices.
- 7Add hot water from the same bowl you seasoned the oxtail in, pour it over the oxtail.
- 8Slow-cook the oxtail for 3 hours (or pressure cook for approximately 45 minutes) until tender and falling off the bone.
- 9Once the oxtail is cool, debone it.
- 10For the mac & cheese, melt butter.
- 11Whisk in flour to form a roux.
- 12Slowly add milk while whisking until the mixture is smooth.
- 13Season with all-purpose seasoning, salt, and Aromat.
- 14Remove from heat and stir in all three cheeses (cheddar, mozzarella, red Leicester) until creamy.
- 15Fold in the cooked macaroni.
- 16In an ovenproof dish, layer shredded oxtail at the bottom.
- 17Add a sprinkle of cheese over the oxtail.
- 18Top with the creamy mac and cheese.
- 19Finish with more cheese on top.
- 20Bake at 180°C (350°F) for 20–25 minutes.
- 21Broil for 5 minutes for a crust.
Ingredients
- 1 kg oxtail (cut pieces)
- 2 tbsp all-purpose seasoning
- 1 tsp black pepper
- 1 tbsp minced garlic
- 2 tbsp green seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp browning
- 0.5 red bell pepper (diced)
- 0.5 green bell pepper (diced)
- 0.5 yellow bell pepper (diced)
- 1 small onion (diced)
- 1 tbsp brown sugar
- 1 tbsp oil
- 3 cups hot water
- 400 g macaroni (I use spirali)
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk
- 1 cup grated cheddar
- 1 cup grated mozzarella
- 0.5 cup grated red Leicester
- 1 tsp all-purpose seasoning
- 0.5 tsp salt
- 0.5 tsp Aromat
Equipment
potovenproof dishwhisk
Tips
- Marinate oxtail overnight if possible for best flavour.
- Slow cook oxtail for 3 hours or pressure cook for approximately 45 minutes until tender.
- Broil for 5 minutes at the end to get a good crust on the mac and cheese.
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