Braised Oxtails, Collard Greens, Mac & Cheese and Rice and Peas

Indulge in a classic soul food meal that brings comfort and warmth to the table. This hearty dish combines tender braised oxtails, savory collard greens, creamy macaroni and cheese, and perfectly cooked rice and peas salad. Prepare to delight your taste buds with this flavorful southern-style feast.

Ingredients

For the Oxtails:
🐮 2 lbs oxtails
🧂 1 tablespoon salt
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon thyme
🧄 4 cloves garlic, minced
🍅 2 cups beef broth
🍷 1 cup red wine (optional)
🧅 1 large onion, chopped
🥕 2 carrots, sliced
🍯 1 tablespoon brown sugar
🌿 1 bay leaf

For the Collard Greens:
🌿 2 bunches collard greens, washed and chopped
🦃 1 large smoked turkey neck
🧄 2 cloves garlic, minced
🌶️ 1 teaspoon red pepper flakes
🥣 4 cups chicken broth
🧂 Salt to taste

For the Macaroni Salad:
🍝 2 cups elbow macaroni, cooked
🥚 3 hard-boiled eggs, chopped
🥒 1/4 cup pickles, diced
🧄 1 teaspoon garlic powder
🥄 1/2 cup mayonnaise
🥄 1 tablespoon mustard
🧂 Salt and pepper to taste

For the Rice and Peas:
🍚 1 cup long-grain rice
🫘 1 can kidney beans, drained and rinsed
🧄 2 cloves garlic, minced
🥥 1 cup coconut milk
🌿 1 teaspoon thyme
🌰 1 small onion, chopped
🧂 Salt to taste

Instructions

1- Prepare the Oxtails:

• Season the oxtails with salt, pepper, and thyme. In a large pot, brown them on all sides.
• Remove the oxtails and sauté the onions, garlic, and carrots in the same pot until softened.
• Return the oxtails to the pot, add beef broth, red wine, brown sugar, and bay leaf.
• Cover and simmer for 2.5-3 hours until the oxtails are tender and sauce thickens.

2- Cook the Collard Greens:

• In a large pot, cook the smoked turkey neck with garlic until fragrant.
• Add the collard greens, red pepper flakes, and chicken broth.
• Simmer for 45 minutes or until greens are tender. Season with salt.

3- Make the Macaroni Salad:

• Mix cooked macaroni with eggs, pickles, garlic powder, mayonnaise, and mustard.
• Season with salt and pepper. Chill until ready to serve.

4- Prepare the Rice and Peas:

• Sauté onions and garlic in a pot. Add rice, kidney beans, coconut milk, thyme, and water.
• Season with salt and bring to a boil.
• Reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.

Prep Time: 30 minutes
Cook Time: 3.5 hours
Total Time: 4 hours
Servings: 6
Calories per Serving: Approximately 750
Proteins: 35g
Fats: 40g
Carbohydrates: 70g
Equipment: Large pot, saucepan, mixing bowls

Cooking Tips

• For best results, cook oxtails slowly over low heat to ensure tenderness.

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