Jamaican Style Oxtail Mac & Cheese Recipe

3h 20m
Serves 1
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Directions

  1. 1Season oxtail with all-purpose seasoning, black pepper, garlic, green seasoning, Worcestershire sauce, browning, bell peppers, and onion.
  2. 2Marinate the seasoned oxtail overnight if possible.
  3. 3Heat oil in a pot.
  4. 4Caramelise brown sugar in the pot.
  5. 5Add oxtail to the pot and mix.
  6. 6Cover the pot and let the oxtail release its natural juices.
  7. 7Add hot water from the same bowl you seasoned the oxtail in, pour it over the oxtail.
  8. 8Slow-cook the oxtail for 3 hours (or pressure cook for approximately 45 minutes) until tender and falling off the bone.
  9. 9Once the oxtail is cool, debone it.
  10. 10For the mac & cheese, melt butter.
  11. 11Whisk in flour to form a roux.
  12. 12Slowly add milk while whisking until the mixture is smooth.
  13. 13Season with all-purpose seasoning, salt, and Aromat.
  14. 14Remove from heat and stir in all three cheeses (cheddar, mozzarella, red Leicester) until creamy.
  15. 15Fold in the cooked macaroni.
  16. 16In an ovenproof dish, layer shredded oxtail at the bottom.
  17. 17Add a sprinkle of cheese over the oxtail.
  18. 18Top with the creamy mac and cheese.
  19. 19Finish with more cheese on top.
  20. 20Bake at 180°C (350°F) for 20–25 minutes.
  21. 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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