Oxtails with Mac & Cheese
Oxtails Ingredients:
- 3 lbs oxtails, trimmed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon thyme
- 2 bay leaves
Instructions:
- Season Oxtails: Season the oxtails generously with salt and pepper.
- Brown Oxtails: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the oxtails in batches and brown on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onion and garlic, cooking until softened. Stir in the tomato paste and cook for another minute.
- Cook Oxtails: Return the oxtails to the pot. Add beef broth, carrots, celery, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
- Finish: Remove bay leaves and adjust seasoning with salt and pepper. Serve hot with Mac & Cheese.
Mac & Cheese Ingredients:
- 1 lb elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon mustard powder
- 1/2 teaspoon paprika
- 3 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
