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Oxtail Macaroni Gratin

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  • Oxtail Macaroni Gratin

    Posted in the Facebook Group by Johnny Gill -

    If you don't mind putting in a little effort, this Oxtail Macaroni Gratin right here is well worth it!!!! Seared the oxtail then braised it low n slow in a bottle of red. Broke the meat down and layered it w/ elbows, gruyere cheese and a béchamel sauce. Took reserved liquid from oxtail and reduced it down to put a sauce over the top of Mac. Good Lort!! Next level Mac n cheese folks. LMBO.

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    • 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 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
    1. Pat-dry and season the oxtail pieces with salt and pepper on both sides. Set aside.
    2. 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.
    3. 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.
    4. Turn the heat down to low and cook until the beef is tender, 3-3 1/2 hours.
    5. Remove the meat from the bones and roughly chop, if necessary. Fish out the bay leaf and thyme sprigs.
    6. Transfer the meat into the pot and cook for 10-15 minutes in medium heat, or until the sauce thickens.
    7. 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.
    8. Transfer it to a plate and set aside. Do not wash the skillet.
    9. In the same skillet, heat 4 tablespoons of butter until melted. Stir in the flour.
    10. 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.
    11. Transfer the mushrooms (with its juices) into the sauce and give it a large stir.
    12. 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.
    13. Pre-heat the oven to 400 degrees.
    14. To assemble: Butter an 8X11 ovenproof casserole dish with butter. Add a layer of half of the meat with some of the cooking liquid (I reserved most of the cooking liquid to reduce down to a sauce to top off the Mac on the plate) 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.
    15. Bake until it is golden on top, 20-25 minutes.
    16. When ready to serve, sprinkle it with chopped parsley.