Ox Tail Mac & Cheese 🐂🧀 w/ @matt proxy Ingredients: • 2 Ibs (900g) oxtails • 2 tbsp (16g) green seasoning • 2 tbsp (16g) jerk seasoning • 1 tbsp (15ml) browning • 2 tbsp (30g) ketchup • 1 tbsp (10g) beef bouillon • 4 garlic cloves, minced • 1 tbsp (6g) fresh ginger, grated • ½ red bell pepper, diced • ½ green bell pepper, diced • 1 habanero pepper, whole • 4 sprigs fresh thyme • 2 tbsp (30ml) olive oil • 4 cups (950ml) water or beef broth • 1lb (450g) elbow macaroni • 4 tbsp (57g) unsalted butter • ¼ cup (30g) all-purpose flour • 1 can (12oz/354ml) evaporated milk • 1 cup (240ml) heavy cream • 1 tbsp (10g) chicken bouillon • 1 tsp (2g) smoked paprika • 1 tsp (3g) garlic powder • 1 tsp (3g) onion powder • 2 cups (200g) shredded mozzarella cheese • 2 cups (200g) shredded sharp cheddar Recipe: 1. Marinate the oxtails with green seasoning, jerk seasoning, browning, ketchup, beef bouillon, garlic, ginger, red bell pepper, green bell pepper, habanero, and thyme for at least 2 hours or overnight. 2. Heat olive oil in a pot over medium-high heat and sear the marinated oxtails on all sides until browned. 3. Add water or beef broth to the pot, cover, and simmer on low for 2.5-3 hours until the oxtails are tender. 4. Cook elbow macaroni in salted boiling water until al dente, then drain and set aside. 5. In a large pot, melt butter over medium heat, whisk in flour, and cook for 1 minute until golden. 6. Slowly whisk in evaporated milk and heavy cream, then add chicken bouillon, smoked paprika, garlic powder, and onion powder. 7. Stir in mozzarella and cheddar until fully melted and smooth, then fold in the cooked macaroni. 8. Plate the mac and cheese, top with the tender oxtails and some of the braising liquid, and serve hot. #oxtail #macandcheese #jamaica #cooking - @ishouldadonemyhw