Oxtail Mac and Cheese

Rinse oxtail under cold water and pat dry.

In a large bowl, combine oxtail with soy sauce, all-purpose seasoning, fresh thyme, bay leaves, and browning sauce.

Add sliced carrots, diced red bell pepper, diced onion, sliced green onions, and minced garlic to the bowl.

Mix everything thoroughly by hand to coat the oxtail. Let marinate for at least 30 minutes, or overnight for best results.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until well-browned, then remove and set aside.

Add the remaining vegetables from the marinade to the Dutch oven and sauté for 2-3 minutes.

Return the seared oxtail to the pot. Pour in beef broth to cover the meat and stir in the tomato paste.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the oxtail is fall-off-the-bone tender.

While the oxtail cooks, prepare the mac and cheese. In a saucepan over medium heat, melt the butter.

Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.

Gradually whisk in the milk until the sauce is smooth and begins to thicken.

Remove the pan from the heat and stir in the shredded cheese until fully melted. Season with cajun seasoning.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well.

Add the cooked pasta to the cheese sauce and stir until evenly coated.

To serve, plate a generous portion of mac and cheese and top with a piece of the braised oxtail.

Garnish with fresh parsley if desired.