By Southern Oxtail Plate : Braised Oxtails with Rice, Collard Greens, and Cornbread is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Southern Oxtail Plate : Braised Oxtails with Rice, Collard Greens, and Cornbread captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Southern Oxtail Plate : Braised Oxtails with Rice, Collard Greens, and Cornbread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1.5 kg oxtails
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
4 cups beef broth
1 cup red wine (optional, can substitute with more broth)
2 bay leaves
1 tsp thyme
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp Worcestershire sauce
2 tbsp flour (for thickening, optional)
PREPARATION STEPS
Season the oxtails with salt and pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, then remove and set aside.
Sauté onion, garlic, carrots, and celery in the same pot until softened, about 5-7 minutes.
Stir in tomato paste, cooking for another 2 minutes.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
Add beef broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika. Return the oxtails to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, until the oxtails are tender and the meat is falling off the bone.
Optional: To thicken the sauce, remove the oxtails and whisk in flour. Simmer until the sauce thickens, then return the oxtails to the pot.
Season with additional salt and pepper to taste.
Rice
Ingredients:
2 cups long-grain white rice
4 cups water or chicken broth
1 tbsp butter or oil
Salt to taste
Instructions:
Rinse the rice under cold water until the water runs clear.
Bring water or chicken broth to a boil in a large pot.
Add the rice and butter, then stir and cover.
Reduce heat to low and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Fluff with a fork and season with salt to taste.
Collard Greens
Ingredients:
1 large bunch collard greens, washed, trimmed, and chopped
4 slices of bacon or 1 smoked turkey leg
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy; remove and set aside, leaving the drippings. (If using smoked turkey, sear it in the pot.)
Sauté onion and garlic in the drippings until softened.
Add collard greens, chicken broth, and vinegar; bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until tender.
Season with salt and pepper. Add the bacon back in before serving.
Cornbread
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
2 eggs
Instructions:
Preheat oven to 200°C (400°F). Grease a 9-inch baking pan.
Mix cornmeal, flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk together milk, oil, and eggs. Add to the dry ingredients and stir until just combined.
Pour batter into the prepared pan and bake for 20-25 minutes until golden brown.
Serve Together:
Plate the tender braised oxtails over a bed of fluffy rice, with a side of savory collard greens and a warm slice of cornbread.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
