Oxtail and Rice with Mac & Cheese and Candied Yams

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Introduction:
This hearty and flavorful meal combines tender, braised oxtail with fluffy rice, creamy mac and cheese, and sweet candied yams. It’s a comforting soul food feast perfect for family gatherings or special occasions. Each component brings its own unique taste and texture, creating a harmonious and satisfying dining experience.

Ingredients:

For the Oxtail:

  • 2 lbs (900g) oxtail pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups (480ml) beef broth
  • 1 cup (240ml) red wine (optional)
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

For the Rice:

  • 2 cups (380g) white rice
  • 4 cups (960ml) water
  • 1 tablespoon butter
  • Salt, to taste

For the Mac & Cheese:

  • 2 cups (200g) elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) milk
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • Salt and black pepper, to taste

For the Candied Yams:

  • 4 medium yams or sweet potatoes, peeled and sliced
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) water

Instructions:

1. Prepare the Oxtail:

  • Season the oxtail pieces with salt and black pepper.
  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the oxtail on all sides, then remove and set aside.
  • In the same pot, sauté the chopped onion and garlic until softened.
  • Add the beef broth, red wine (if using), diced tomatoes, and tomato paste. Stir to combine.
  • Return the oxtail to the pot, then add the chopped carrots, celery, bay leaf, and thyme.
  • Bring to a simmer, cover, and cook on low heat for 2-3 hours or until the oxtail is tender and the sauce has thickened.

2. Cook the Rice:

  • In a medium saucepan, bring the water to a boil.
  • Add the rice, butter, and a pinch of salt. Stir, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.

3. Make the Mac & Cheese:

  • Cook the elbow macaroni according to package instructions. Drain and set aside.
  • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
  • Gradually add the milk, stirring constantly until the mixture thickens.
  • Reduce heat to low, then stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
  • Season with salt and black pepper, then mix in the cooked macaroni.

4. Prepare the Candied Yams:

  • Preheat the oven to 350°F (175°C).
  • Arrange the sliced yams in a baking dish.
  • In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and water. Pour over the yams.
  • Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the yams are tender and the sauce is thickened.

Tips for Success:

  • Browning the oxtail before braising enhances the flavor.
  • Adjust the seasoning of each dish to taste, adding more spices if desired.
  • For a richer mac and cheese, use a combination of different cheeses like gouda or fontina.

Nutritional Estimate:
(Per Serving, based on 6 servings)

  • Calories: 950
  • Fat: 48g
  • Saturated Fat: 22g
  • Cholesterol: 180mg
  • Sodium: 950mg
  • Carbohydrates: 92g
  • Fiber: 5g
  • Sugars: 35g
  • Protein: 42g

Recommendation:
Serve this hearty meal with a side of cornbread or a green salad to balance the richness of the main dishes. This feast is perfect for a Sunday dinner or any special occasion where comfort food is a must! Enjoy the rich, savory flavors and the delightful blend of textures in every bite.

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