SOUL PLATE- SMOKED OXTAIL, CORNBREAD N GREENS
Hearty soul food plate featuring tender smoked oxtail, savory collard greens, and soft homemade cornbread for a rich and comforting full meal.
- Prep Time: 25 minutes
- Cook Time: 4–5 hours
- Total Time: 4–5 hours
- Yield: 6 servings
- Category: Main Dish / Comfort Food / Southern Cuisine
- Method: Slow Cooking / Simmering / Baking
- Cuisine: Southern American / Soul Food
Ingredients
For the smoked oxtail:
2–3 lbs oxtail pieces
Salt and black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 onion (chopped)
4–5 garlic cloves (minced)
2–3 cups beef broth
1 tbsp tomato paste
1–2 tsp thyme
2 bay leaves
1 tbsp Worcestershire sauce
For the greens:
1 bunch collard greens (washed and chopped)
Smoked turkey or smoked meat (optional)
1 onion (chopped)
3 garlic cloves (minced)
2 cups chicken broth or water
1–2 tbsp apple cider vinegar
Red pepper flakes (to taste)
Salt and black pepper
For the cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
2–3 tbsp sugar (optional)
1 tsp salt
2 eggs
1 cup milk or buttermilk
1/4 cup melted butter
Instructions
Season oxtail with salt, pepper, smoked paprika, garlic powder, and onion powder.
Heat oil in a heavy pot and sear oxtail until browned on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant.
Add tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well.
Pour in beef broth and return oxtail to the pot. Cover and simmer on low heat for 3–4 hours until tender and falling off the bone.
For greens, sauté onion and garlic until soft.
Add greens, smoked meat (optional), broth, vinegar, and seasoning. Simmer 30–45 minutes until tender.
For cornbread, mix dry ingredients in one bowl and wet ingredients in another. Combine gently.
Pour into a greased baking pan and bake at 180°C (350°F) for about 20–25 minutes until golden.
Serve oxtail with rich gravy, greens, and warm cornbread.
Notes
Slow cooking is key for tender oxtail.
Add broth as needed to keep oxtail covered while simmering.
Greens taste better when simmered low and slow with smoky meat.
Cornbread can be adjusted sweeter or more savory depending on preference.
Best served fresh but flavors deepen beautifully the next day.
