Jul 14 2026
Restaurants›7th + Grove›Other Side Of The Game Recipe

Other Side Of The Game Recipe

Inspired by 7th + Grove
Time4h
Serves6

Braised Oxtails + Veggies + Braised Collards + crispy fried onion strings + on a bed of Smoked Gouda Cheese Grits

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Ingredients

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Braised Oxtails

Braised Collards

Smoked Gouda Cheese Grits

Crispy Fried Onion Strings

Method

Braised Oxtails Preparation

  1. 1

    Sear the Oxtails

    Season the oxtails with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the oxtails until browned on all sides. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened.

  3. 3

    Braised Oxtails Cooking

    Return the oxtails to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and cook on low heat for 3-4 hours until tender.

Braised Collards Preparation

  1. 4

    Sauté the Onions and Garlic

    In a separate pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.

  2. 5

    Cook the Collards

    Add chopped collard greens, vegetable broth, red pepper flakes, and salt. Cover and braise for about 30-40 minutes until tender.

Smoked Gouda Cheese Grits Preparation

  1. 6

    Cook the Grits

    In a pot, bring water to a boil. Slowly whisk in grits, reduce heat, and simmer for 20-25 minutes until thick and creamy.

  2. 7

    Add Cheese and Butter

    Stir in smoked Gouda cheese, butter, and salt. Mix until creamy and cheese is melted.

Crispy Fried Onion Strings Preparation

  1. 8

    Soak the Onions

    Soak the sliced onions in buttermilk for at least 30 minutes.

  2. 9

    Prepare for Frying

    In a bowl, mix flour, cornstarch, and salt. Dredge the soaked onions in the mixture.

  3. 10

    Fry the Onions

    Heat oil in a deep pan. Fry the onion strings in batches until golden and crispy. Drain on paper towels.

Assembly

  1. 11

    Plate the Dish

    On a plate, create a bed of smoked Gouda cheese grits, top with braised oxtails and veggies, add braised collards, and finish with crispy fried onion strings.

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