Description
This Oxtail Pot Pie with a Mac & Cheese Crust is a rich and comforting dish that combines tender, slow-simmered oxtail in a flavorful gravy with a creamy, cheesy macaroni topping baked to golden perfection. The slow-cooked oxtail delivers melt-in-your-mouth texture infused with spices and herbs, while the mac & cheese crust adds a delightful cheesy crust, making this a hearty meal perfect for special occasions or cozy dinners.
Ingredients
Scale
Oxtail
- 4–5 lbs oxtails
- 1 cup bell peppers, chopped
- 1/2 cup red onion, chopped
- 1/2 cup green onion, chopped
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp dried oregano
- 1 tbsp allspice powder
- 7–8 sprigs thyme, tied together
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp browning
- 2 tbsp ketchup (optional)
- 2 tbsp brown sugar
- 1 tbsp canola oil
Mac & Cheese Crust
- 8 oz elbow macaroni, cooked
- 4 cups half and half
- 1 cup mild cheddar cheese, shredded (plus more for topping)
- 1 cup Muenster cheese, shredded
- 4 tbsp unsalted butter
- 4 tbsp flour
- 1 tsp garlic, minced or paste
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Marinate the Oxtail: In a large bowl, mix all the oxtail ingredients except brown sugar, ketchup, and canola oil thoroughly. Cover and marinate for at least 24 hours and up to 48 hours to allow the flavors to infuse deeply.
- Caramelize Sugar and Brown the Oxtail: Heat canola oil and brown sugar in a large pot over medium heat, stirring constantly until the sugar caramelizes to a light brown. Remove oxtails from marinade, reserving the liquid, and sear the oxtails in batches until browned on all sides. Set them aside.
- Simmer the Oxtail: Deglaze the pot with the reserved marinade, scraping up browned bits. Return the seared oxtails and add enough water to barely cover the meat. Simmer gently on low heat for 2-3 hours, or until the oxtail is fall-apart tender.
- Prepare the Oxtail Gravy: Remove the meat, shred it discarding bones, and skim off any excess oil from the cooking liquid. Stir in ketchup into the gravy and boil gently to reduce until thickened. Return shredded meat to the gravy and mix well. Remove from heat.
- Make the Mac & Cheese Sauce: In a separate pot over medium heat, melt butter and whisk in flour to make a roux, cooking for 1-2 minutes. Gradually add half and half whisking constantly to avoid lumps. Cook for 3-4 minutes until thickened without boiling. Season with garlic, salt, and pepper.
- Add Cheese and Macaroni: Remove sauce from heat and stir in cheddar and Muenster cheese until smooth and melted. Fold in cooked macaroni and set aside.
- Assemble the Pot Pies: In individual ramekins, add a layer of shredded oxtail and gravy at the bottom. Sprinkle with shredded cheddar cheese, then top with the mac & cheese mixture. Finish with more cheddar cheese on top.
- Bake: Place ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese topping is golden brown and bubbling.
- Serve: Remove from oven and serve immediately to enjoy the rich, tender oxtail combined with creamy cheesy mac and cheese crust.
Notes
- Marinating the oxtail overnight enhances tenderness and flavor.
- Brown sugar caramelization adds depth to the gravy but be careful not to burn it.
- Simmer oxtail gently to ensure it becomes fall-apart tender.
- Do not let the cheese sauce boil to prevent it from breaking.
- Use ramekins for individual servings or a casserole dish for a family-style pot pie.
- Additional cheese for topping can be adjusted for a richer crust.
- Prep Time: 25 minutes (plus 24-48 hours marinating)
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
