Oxtail Dinner Platter Recipe

Season and Dredge

Pat oxtail pieces dry. Season evenly with 2 tsp salt and 1 tsp black pepper. Place flour in a shallow bowl and dredge each oxtail piece, shaking off excess.

Brown Oxtails

Heat 4 tbsp vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. In batches (do not overcrowd), brown the oxtail pieces 3–4 minutes per side until deep golden. Transfer browned pieces to a plate and reserve.

Sauté Aromatics

Reduce heat to medium. Add chopped onion to the pot and sauté 3–4 minutes until translucent. Add minced garlic, grated ginger and sauté another 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Deglaze and Combine

Pour in 1 cup of beef broth, scraping up browned bits from the bottom with a wooden spoon. Return browned oxtails to the pot. Add remaining 3 cups beef broth, thyme sprigs, bay leaves, Worcestershire sauce, dark soy or browning sauce, brown sugar, and the whole scotch bonnet pepper (pierced once).

Simmer Low and Slow

Bring to a gentle boil, then reduce heat to low, cover and simmer 2.5 to 3 hours until meat is fork-tender and falling off the bone. Check every 30–45 minutes; skim excess fat or foam from the surface. If using a pressure cooker/Instant Pot: cook on high pressure for about 45–50 minutes with natural release for best tenderness.

Finish Gravy

When oxtails are tender, carefully remove the scotch bonnet pepper and thyme sprigs. If you want a thicker gravy, remove several tablespoons of hot liquid into a small bowl, whisk in 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then stir slurry into the simmering pot and cook 2–3 minutes until thickened. Adjust seasoning with salt and pepper to taste.

Rinse rice under cold water until water runs clear; drain.

In a medium saucepan, combine coconut milk, 1 cup water, chopped scallion, thyme, whole scotch bonnet (optional), drained beans, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat.

Stir in the rinsed rice, reduce heat to low, cover tightly and cook 18–22 minutes until rice is tender and liquid absorbed. Remove scotch bonnet and fluff rice with a fork before serving.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add sliced onion and cook 2 minutes until softened.

Add minced garlic, julienned carrot, and chopped scallion; sauté 1 minute. Add shredded cabbage, toss to combine, then cover and let steam 4–6 minutes, stirring once, until cabbage is tender-crisp.

Uncover, sprinkle 1 tsp vinegar, season with 3/4 tsp salt and 1/4 tsp black pepper, toss and cook 1 more minute. Remove from heat and keep warm.

Make Dough: In a bowl combine 2 cups flour, 1/4 cup cornmeal, 2 tsp baking powder, 1/2 tsp salt and 1 tbsp sugar. Cut in 2 tbsp cold butter until mixture resembles coarse crumbs. Stir in 3/4 cup milk (or water) to form a slightly sticky dough; add a little more liquid if too dry.

Shape and Rest: Turn dough onto a lightly floured surface and knead briefly (6–8 turns). Divide into 12 equal pieces and shape into elongated ovals or logs about 3 inches long. Let rest 5 minutes.

Fry Festivals: Heat 2 cups oil in a deep skillet or pot to 350°F (175°C) over medium heat. Fry dumplings in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch. Drain on paper towels and keep warm.