Southern Oxtail & Rice with Charred Eggplant
Tender oxtail braised with gravy over rice, paired with charred eggplant. Rich, savory, and deeply satisfying—a Southern comfort dinner that comes together in under 30 minutes using rotisserie-style shortcuts.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Bring beef broth to a boil in a large skillet over medium-high heat.
Step 2
Stir in rice, reduce heat to medium-low, cover, and simmer until tender, ~15 minutes.
Step 3
While rice cooks, brush eggplant slices with oil, season with salt and pepper, char in a separate skillet 3 minutes per side until golden brown.
Step 4
In a small saucepan, heat 1 tbsp oil over medium, add minced garlic, cook 30 seconds until fragrant.
Step 5
Add cooked oxtail, Worcestershire, and 0.5 cup broth to garlic pan, simmer 2 minutes until warmed through and glossy.
Step 6
Spoon rice onto plates, top with oxtail and gravy, arrange charred eggplant alongside.
Tools you’ll need
- large skillet with lid (12-inch)
- small saucepan
- separate skillet or griddle for eggplant
- wooden spoon
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