One-Pot Beech Street Braised Oxtails Recipe

One-Pot Stop to Dinner

Photography by Bekah Berry/Creative Revolver

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to see how this Chattanoogan is getting creative with one pot recipes and the crowd-pleasing dishes they can’t get enough of.

Cornelius Lathan

“One-pot meals speak my language because they respect both the craft and the grind. You get depth of flavor without overcomplicating the process – everything builds in layers, right there in one vessel. That’s how I cook anyways… intentional, efficient, and soulful. This dish is my favorite because it hits every mark: it’s rich, it’s comforting, it’s rooted in tradition, but it still feels elevated. And at the end of the day, it proves you don’t need a hundred steps to create something unforgettable… you just need purpose behind every one.” – Cornelius Lathan

One-Pot Beech Street Braised Oxtails Recipe

Beech Street Braised Oxtails With Carolina Gold Rice

Cornelius Lathan

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Course dinner

Cuisine Caribbean

Servings 4 Servings

Ingredients

For the oxtails:

3-3.5 lbs. oxtails
Salt and black pepper to taste
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. avocado oil
1 Tbsp. unsalted sweet cream butter
1 medium onion diced
½ green bell pepper diced
4 cloves garlic minced
2 Tbsp. tomato paste
2½ cups beef stock
2 sprigs fresh thyme
1 bay leaf
½ tsp. cayenne optional

For the rice:

1½ cups Carolina Gold rice or long grain, rinsed
2 Tbsp. butter
½ tsp. salt

Instructions

Pat oxtails dry and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
Heat avocado oil in a heavy pot over medium-high heat. Sear oxtails on all sides until deeply browned. Remove and set aside.
In the same pot, add butter. Sauté onion and bell pepper until softened, about 3-4 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1-2 minutes until slightly darkened. Pour in beef stock, scraping up any browned bits. Add thyme, bay leaf, and cayenne.
Return oxtails to the pot. Bring to a simmer, cover, and cook on low for 2.5-3 hours, until tender. Remove oxtails and set aside.
To prepare the rice, bring the braising liquid back to a gentle boil. Stir in rinsed Carolina Gold rice, butter, and salt. Mix well, then nestle oxtails back into the pot. Cover and cook on low for 15-18 minutes, until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently and spoon over the oxtails. Serve hot.

Keyword carolina gold rice, one pot dinner, ox tails