The Oxtail Plate with Mixed Greens, Candied Sweet Potatoes, and Baked Macaroni is a dish that warms the soul. Imagine rich, tender oxtail simmered to perfection, complemented by the sweetness of candied sweet potatoes, all served alongside creamy baked macaroni and fresh greens. This vibrant dish is not just food; it’s an experience. Whether you’re hosting a family dinner, looking for a comforting weeknight meal, or simply craving something hearty and satisfying, this recipe ticks all the boxes.
Why you’ll love this dish
This Oxtail Plate is special for many reasons. First off, it brings together a medley of flavors and textures that are sure to impress and satisfy. It’s a budget-friendly choice that doesn’t skimp on taste, making it perfect for a family gathering or even a comforting weeknight dinner. The combination of tender oxtail, sweet potatoes, and cheesy macaroni creates a fulfilling meal that stays true to hearty, home-cooked traditions.
"The oxtail was so flavorful, and the mac and cheese was a heavenly addition! This will definitely be my go-to recipe for family dinners." – Sarah M.
The cooking process explained
Making this Oxtail Plate is a delightful journey! You’ll begin by browning the oxtail to develop a deep and savory flavor. While your oxtail simmers, you’ll whip up some sweet potatoes, mashing them with a hint of sweetness and then baking until they’re caramelized. Meanwhile, a creamy baked macaroni comes together, bubbling away in the oven. Finally, serve everything on one plate, bringing a colorful, comforting meal to your table.
What you’ll need
Before diving into the cooking, make sure you have these ingredients on hand for a successful Oxtail Plate:
- Oxtail
- Salt
- Pepper
- Onions
- Garlic
- Mixed greens (like lettuce, kale, or spinach)
- Sweet potatoes
- Brown sugar
- Cinnamon
- Butter
- Pasta (for baked macaroni)
- Cheddar cheese
- Milk
- Eggs
- Breadcrumbs
Feel free to substitute any greens for whatever you have on hand. Collard greens or Swiss chard also work beautifully in this dish.
