Slow Cooker Beef Oxtail–Collard Greens Noodle Bowl

Oxtail Bowl
Active Time1 hour
Total Time4–6 hours
Servings4

Recipe courtesy of Certified Master Chef Daryl Shular.

Ingredients

  • 2 lb oxtails
  • 2 tablespoons creole seasoning
  • 2 tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 (32 oz) bag collard greens, chopped
  • 32 oz beef broth
  • 1 lb smoked turkey necks
  • 1/2 cup distilled white vinegar
  • 16 oz elbow macaroni, cooked
  • Green onions, sliced
  • Okra, sliced
  • Diced tri-color pepper mix
  • Hot sauce

Steps

  1. Preheat a large skillet over medium-high heat. Next, season the beef oxtail with creole seasoning, kosher salt, and black pepper evenly and rub on both sides. Place olive oil in the pan and brown oxtail on both sides until evenly browned.
  2. Place the browned oxtails into slow cooker, then add the yellow onions, collard greens, beef broth, turkey necks, and vinegar.
  3. Place lid on slow cooker and cook on LOW 4 hours until fork-tender or desired doneness.
  4. Place ½ cup cooked macaroni into a medium-size bowl. Next, carefully place desired amount of cooked oxtails and collard mixture into the bowl with the macaroni. Lastly, ladle ½ cup hot cooking liquid into the bowl. Garnish with green onions, okra, tri-color peppers, and hot sauce as desired.

Ingredients

  • 2 lb oxtails
  • 2 tablespoons creole seasoning
  • 2 tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 (32 oz) bag collard greens, chopped
  • 32 oz beef broth
  • 1 lb smoked turkey necks
  • 1/2 cup distilled white vinegar
  • 16 oz elbow macaroni, cooked
  • Green onions, sliced
  • Okra, sliced
  • Diced tri-color pepper mix
  • Hot sauce

Steps

  1. Preheat a large skillet over medium-high heat. Next, season the beef oxtail with creole seasoning, kosher salt, and black pepper evenly and rub on both sides. Place olive oil in the pan and brown oxtail on both sides until evenly browned.
  2. Place the browned oxtails into slow cooker, then add the yellow onions, collard greens, beef broth, turkey necks, and vinegar.
  3. Place lid on slow cooker and cook on LOW 4 hours until fork-tender or desired doneness.
  4. Place ½ cup cooked macaroni into a medium-size bowl. Next, carefully place desired amount of cooked oxtails and collard mixture into the bowl with the macaroni. Lastly, ladle ½ cup hot cooking liquid into the bowl. Garnish with green onions, okra, tri-color peppers, and hot sauce as desired.