Oxtail on Smoked Cheddar–Jalapeño Cornbread
Ingredients
- —1 kg oxtail
- —1 onion, finely chopped
- —2 cloves garlic, minced
- —1 carrot, chopped
- —500 ml broth
- —1 teaspoon paprika
- —1 bay leaf
- —200 g cornmeal
- —100 g flour
- —2 eggs
- —150 ml milk
- —50 g butter, melted
- —100 g smoked cheddar, grated
- —1 jalapeño, finely chopped
- —Salt and pepper
- —Spring onion or herbs for garnish
Instructions
Brown the oxtail on all sides in a pan.
Add the onion, garlic, carrot, and spices, and sauté briefly.
Deglaze with broth and let it simmer gently for 3 hours until the meat falls off the bone.
Shred the meat from the bones and mix it with a bit of the sauce.
Combine cornmeal, flour, eggs, milk, and melted butter into a batter.
Stir in the grated smoked cheddar and finely chopped jalapeño.
Bake the cornbread in the oven until golden brown.
Cut the bread into pieces and top with the stewed oxtail.
Garnish with spring onion or herbs.
Serving Tip
Oxtail is such a humble cut of meat that transforms into something warm, rich, and silky during slow cooking. Its deep flavor pairs beautifully with a savory cornbread base featuring smoked cheddar and jalapeño: spicy, slightly fiery, and full of Southern charm. Together, they create a dish bursting with character — a combination of tender stew and hearty, flavorful bread. A perfect treat for those seeking comfort and culinary warmth. Serve warm to keep the bread fluffy and the oxtail at its most flavorful.
Storage Tip
Store the oxtail and cornbread separately; reheat the bread briefly before serving.