B’s Oxtail Mac & Cheese | Culture Kitchen

Instructions

• 3 -4 lbs. oxtails, trimmed and cleaned with vinegar + lime water
• 2 tbsp olive oil + 1 tbsp butter
• 1 small red onion, finely diced
• 1 shallot, finely diced
• 5 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups beef stock (homemade if possible)
• 1 cup dry red wine (Malbec or Rioja)
• 1 Scotch bonnet pepper, left whole (pierce once for gentle heat)
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp allspice
• ¼ tsp ground nutmeg
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• Sea salt + cracked black pepper

1. Pat the oxtails dry and trim excess fat. Season generously with salt, pepper, paprika, cumin, and allspice. In a heavy Dutch oven, sear oxtails in olive oil & butter until beautifully caramelized on all sides. Remove and set aside.
2. Next, make a sofrito by sautéing onions, shallots, and garlic in the same pot until soft. Add tomato paste and brown sugar — let it caramelize slightly. Deglaze with red wine, scraping the browned bits from the bottom. Add stock, Scotch bonnet, thyme, bay leaves, soy, and nutmeg.
3. Return oxtails, cover, and braise on low heat for 2½ hours (or pressure cook for 45–50 mins) until fall-off-the-bone tender. Remove the meat, shred it finely, and discard the bones. Simmer remaining sauce until thick and glossy — like a silky demi-glace. Fold shredded oxtail back into the sauce. The flavor profile should be rich, savory, sweet, spicy. Adjust accordingly.

• 1 lb. cavatappi or Torchetti pasta
• 4 tbsp butter
• 3 tbsp flour
• 3 cups whole milk, warm
• 1 cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp white pepper
• 1 tsp truffle oil
• 1½ cups aged sharp cheddar
• 1 cup Gruyère
• ½ cup Fontina
• ½ cup smoked Gouda
• Salt to taste

1. Cook pasta al dente; drain, toss with a drizzle of olive oil, and set aside.
2. Next, use a large saucepan to make a roux: melt the butter, whisk in the flour, and cook for 1–2 mins. Slowly whisk in warm milk and cream until smooth. Add Dijon, garlic powder, and white pepper. Stir in cheeses (reserve some cheddar & Gruyère for topping). Add truffle oil.
3. Fold in the braised oxtail mixture, making sure you leave some aside for topping. Stir the mixture until creamy and glossy. Next, fold in the pasta, making sure all pasta is covered with the cheese sauce.

• Reserved shredded oxtail for garnish
• Remaining cheese blend
• ½ cup panko breadcrumbs
• 1 tbsp melted butter
• 1 tbsp chopped parsley or thyme

1. Preheat oven to 375°F. Pour the oxtail mac mix into a buttered cast-iron skillet or casserole dish. Top with reserved cheese, a drizzle of the oxtail sauce, and buttered panko. Bake uncovered 15–20 mins until bubbling and golden. Garnish with oxtail shreds, herbs, and a light drizzle of truffle oil or brown butter.