Go Back
–+ servings
Oxtail Macaroni Gratin in a casserole dish with a wooden spoon on the side
Print

Oxtail Macaroni Gratin Recipe

Oxtail Gratin aka Oxtail Mac and Cheese: A scrumptious pasta dish made by mixing baked oxtails with bechamel sauce and pasta and baking it in the oven for perfection. This is your usual mac and cheese recipe taken to a whole new level. A great recipe when you are feeding a crowd.
Course Main
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 650kcal
Author Aysegul Sanford

Ingredients

  • 2 tablespoons of unsalted butter plus more for the baking dish
  • 2 pounds oxtails - cut into pieces
  • 1 large onion chopped
  • 1 small shallot chopped
  • 4 garlic cloves peeled and minced
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bottle 750 ml red wine, such as Beaujolais*
  • 1 pound small elbow macaroni

For the béchamel sauce:

  • 1 tablespoon vegetable oil
  • 1 +4 tablespoons of unsalted butter divided
  • 8 ounces button mushrooms
  • 1/4 cup (1.25 ounces) all-purpose flour
  • 3/4 cup whole milk warm to touch
  • 1/2 cup chicken stock warm to touch
  • 1/2 teaspoon nutmeg freshly ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1- cup Gruyere cheese grated
  • 2 tablespoons Fresh Parsley chopped (optional)

Instructions

  • Pat-dry and season the oxtail pieces with salt and pepper on both sides. Set aside.
  • Heat butter in a Dutch oven (or any other heavy bottom pan with a lid). Add the meat and brown well, 4-5 minutes on each side.
  • Stir in the onion and shallot, and cook until translucent, 5 minutes or so. Add in the garlic, thyme sprigs, bay leaf, and wine. Bring it to a simmer.
  • Turn the heat down to low and cook until the beef is tender, 3-3 1/2 hours.
  • Remove the meat from the bones and roughly chop, if necessary. Fish out the bay leaf and thyme sprigs.
  • Transfer the meat into the pot and cook for 10-15 minutes in medium heat, or until the sauce thickens.
  • Half an hour before the meat is cooked, make the béchamel sauce. Start with heating the vegetable oil in a large non-stick skillet. Add in the mushrooms and cook, stirring occasionally, until some of the juices are absorbed, 7-8 minutes. Stir in the 1-tablespoon of butter and make sure it is melted and mixed within the mushrooms. (Here, butter serves as a gloss.) Transfer it to a plate and set aside. Do not wash the skillet.
  • In the same skillet, heat 4 tablespoons of butter until melted. Stir in the flour.
  • While whisking it constantly, gradually stir in the milk and chicken stock. Add in the nutmeg, salt and pepper, and cook, stirring constantly until the sauce thickens, 8-10 minutes.
  • Transfer the mushrooms (with its juices) into the sauce and give it a large stir.
  • Bring a large pot of salted water to a boil, add in the elbow macaroni and cook according to the package instructions. Drain and set aside.
  • Pre-heat the oven to 400 degrees.
  • To assemble: Butter an 8X11 ovenproof casserole dish with butter. Add a layer of half of the meat (with the sauce), half of the macaroni, half of the béchamel sauce, and sprinkle it with the half of the cheese. Repeat the same process with the second half.
  • Bake until it is golden on top, 20-25 minutes.
  • When ready to serve, sprinkle it with chopped parsley.

Notes

Note: You can substitute Beaujolais with a bottle of Pinot Noir, Chianti, or Burgundy.

Nutrition

Calories: 650kcal | Carbohydrates: 50g | Protein: 50g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 604mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 6mg