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Braised Oxtail with Mac & Cheese, Candied Yams, and Collard Greens

This braised oxtail bowl is the ultimate comfort meal with a high-protein twist. Tender, slow-cooked oxtail is paired with creamy mac and cheese, sweet candied yams, and savory collard greens for a rich, satisfying dish that brings classic soul food flavors into a balanced, homemade meal.
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Servings: 4
Calories: 705
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Braised Oxtail:
  • 2 lbs oxtail pieces
  • Salt and black pepper
  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 tsp thyme
  • 1 bay leaf
For the Mac & Cheese:
  • 8 oz high-protein elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup Greek yogurt
  • 1 cup low-fat milk
  • 1 tbsp light butter
  • 1/2 tsp paprika
  • Salt and pepper
For the Candied Yams:
  • 2 large sweet potatoes peeled and sliced
  • 1 tbsp light butter melted
  • 2 tbsp brown sugar or zero-cal sweetener
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
For the Collard Greens:
  • 1 bunch collard greens stems removed and sliced
  • 2 strips turkey bacon or lean ham chopped
  • 2 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • Salt and black pepper
  • 1 tbsp apple cider vinegar

Method
 

  1. Braise the Oxtail: Preheat oven to 325°F. Season oxtail with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown oxtail on all sides, then remove. Sauté onion, carrots, and garlic until soft, then stir in tomato paste. Return oxtail to the pot, add beef broth, water, Worcestershire sauce, thyme, and bay leaf. Cover and braise in the oven for 2.5–3 hours until tender.
  2. Make the Mac & Cheese: Cook pasta according to package instructions. In a saucepan, whisk milk and butter over medium heat. Add cheddar, mozzarella, Greek yogurt, paprika, salt, and pepper, stirring until smooth. Combine with drained pasta.
  3. Make the Candied Yams: Preheat oven to 400°F. Toss sliced sweet potatoes with butter, brown sugar, cinnamon, and nutmeg. Spread in a baking dish and bake for 25 minutes until tender and caramelized.
  4. Cook the Collard Greens: In a large skillet, cook turkey bacon or ham until slightly crisp. Add garlic and cook for 1 minute. Add collard greens, chicken broth, salt, pepper, and vinegar. Cover and simmer for 20–25 minutes until tender.
  5. Assemble: Add braised oxtail, mac and cheese, candied yams, and collard greens to each bowl. Spoon extra braising sauce over the oxtail before serving.

Nutrition

Serving: 1gCalories: 705kcalCarbohydrates: 55gProtein: 44gFat: 33g

Notes

  • Store each component separately for best texture and freshness
  • Oxtail tastes even better the next day as flavors deepen
  • Reheat gently on the stovetop to keep meat tender
  • Portion into bowls for easy grab-and-go meals
  • Freeze extra oxtail for future meals

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