If you’re looking for the most decadent, jaw-dropping holiday dish to wow your family and friends, this Oxtail Macaroni Gratin is it! Imagine rich, tender braised oxtail layered with macaroni and smothered in a creamy, cheesy Gruyère béchamel sauce—every bite is pure luxury. This macaroni gratin is more than just comfort food; it’s a gourmet experience that’s worth every bit of effort, perfect for special gatherings or as a “treat yourself” weekend project.
Why Make This Oxtail Macaroni Gratin?
This isn’t your everyday mac and cheese. It’s layered with deeply flavored, melt-in-your-mouth braised oxtail, bathed in a velvety Gruyère cheese sauce that’s infused with a splash of Beaujolais wine. If you’re a fan of rich flavors and crave something unforgettable, this dish will win you over with every forkful. Yes, it’s a bit of a project, but with simple steps and loads of flavor at each turn, you’ll be so glad you took it on!
What You Need for the Perfect Oxtail Gratin
To make this unforgettable gratin, you’ll need some simple but top-notch ingredients:
- Oxtail – Slowly braised for ultimate tenderness.
- Beaujolais wine – Adds a deep, aromatic richness to the meat.
- Gruyère cheese – Gives the béchamel sauce that creamy, nutty depth.
- Macaroni – Small pasta that catches all the sauce.
- Fresh herbs – Thyme and bay leaf elevate the dish with their subtle flavors.
- Homemade Béchamel – Thick, creamy, and irresistibly cheesy.
Using quality ingredients like grass-fed beef and authentic Gruyère cheese brings out the very best in this recipe. And that red wine braised oxtail? It’s the heart and soul of this dish.
Step-by-Step: How to Make the Oxtail Macaroni Gratin
- Braise the Oxtail: Sear the oxtail until browned, then let it simmer slowly in wine with onions, garlic, and herbs. After a few hours, it’s fall-off-the-bone tender, filled with flavor from the red wine and spices.
- Chill Overnight (Optional): While you can make this all in one day, chilling overnight makes it easier to remove the fat and gives the flavors time to deepen. The next day, shred the meat and reduce the cooking liquid into a glossy sauce that you’ll use as a finishing touch.
- Prepare the Béchamel Sauce: This luscious sauce is the essence of French comfort. Melt butter, whisk in flour, then slowly add milk and crème fraîche for extra creaminess. A dash of nutmeg brings it all together with a cozy warmth.
- Layer and Bake: In a baking dish, layer the shredded oxtail, al dente macaroni, and that dreamy béchamel. Top with extra Gruyère cheese, bake until golden, and finish with the rich wine reduction for an impressive, restaurant-worthy touch.
Tips for Success
- Split the Steps: For an easier prep, braise the oxtail the day before. This way, you can simply layer and bake the next day.
- Experiment with Cheese: Gruyère is a must, but you can mix in a touch of Parmesan or Emmental for even more depth.
- Take Time for the Béchamel: Whisk slowly to get a smooth sauce, and don’t rush it. This sauce is what makes the dish special!
One Bite, and You’ll Know It’s Worth It!
This is not just food; it’s an experience that will have everyone talking. The dish’s aromas—rich cheese, nutty Gruyère, and savory wine-braised meat—will fill your kitchen, while the flavors deliver on every front: creamy, cheesy, and deeply comforting. Every layer in this Oxtail Macaroni Gratin is meant to be savored. It’s a holiday tradition in my home, and I hope it becomes a new favorite in yours too!
This dish reminds us that sometimes, a little extra effort goes a long way in creating something memorable. Whether for a special occasion or a culinary adventure, this gratin is worth every step. Grab your apron, pour a glass of that Beaujolais, and enjoy the journey!
Oxtail-Macaroni Gratin
Ingredients
Equipment
Method
- Pat dry and season the oxtail chunks with salt and pepper on both sides. Set aside.
- Heat 3 Tbs. butter in a Dutch oven (or any other heavy bottom pan with a lid). Add the meat in 2 batches and brown well, 4-5 minutes on each side. Set aside on clean plate.
- In the same pot, stir in the onion and cook for 2 minutes.
- Add garlic and cook, stirring for 1 minute.
- Deglaze with the red wine, add thyme sprigs and bay leaf. Bring to a simmer.
- Turn the heat down to low and cook until the beef is tender, 3-3 1/2 hours.
- Let cool, separate oxtails from broth and refrigerate overnight in 2 separate airtight containers. *(Option to skip that and jump right ahead to removing meat from bone and chopping)
- Next day, remove fat from top layer of broth. Discard fat, thyme sprigs and bay leaf and place broth in Dutch oven next to chopping board.
- Remove meat from bones, chop & sort out any bone and gristle, and add to Dutch oven with broth. Place on stove burner to further reduce on medium high heat for 20 minutes.
- Drain chopped meat in colander over a bowl, set meat aside. Further reduce sauce on medium heat for 10 minutes till glossy and thick. Set aside for garnish. It's delicious and syrupy!
- Cook macaroni pasta al dente and set aside. You can do this step while reducing the sauce if you like.
- Prepare the bechamel sauce in a saucepan on medium heat melting butter and whisking flour until smooth. Gradually add milk. Season with salt and pepper and nutmeg. Stir until sauce thickens to desired consistency. Add gruyere cheese, creme fraiche, and mix well until cheese has melted. 8-10 minutes.
- Preheat oven to 400 degrees F. In a buttered 9×9 pan, layer drained beef, bechamel sauce, and macaroni. Finish with bechamel sauce and sprinkling with the rest of the gruyere cheese. Bake for 20 minutes until golden on top. Garnish with wine sauce reduction. It's delicious and looks fancy! Serve right away! (Optional garnish with chopped parsley)
Notes
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Note: This recipe was adapted from a Mimi Thorisson recipe in her beautiful book, A Kitchen in France. A Year of Cooking In My Farmhouse. I expanded upon and changed the recipe to fit what my family prefers, and also what ingredients are available in my area.
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