Special Platter Recipe

Prep and season

Pat oxtail pieces dry. Lightly season with half of the salt and all of the black pepper. Dredge each piece in the 1 tablespoon of flour, shaking off excess; this helps brown and slightly thicken the gravy.

Brown oxtail

Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches, add oxtail pieces and brown well on all sides (4–6 minutes per batch). Transfer browned oxtail to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add sliced onion to the pot and sauté 3–4 minutes until softened. Add minced garlic and grated ginger and cook 1 minute until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly, scraping up browned bits from the pot.

Deglaze and assemble

Return oxtail to the pot. Pour in 4 cups beef stock, scraping any browned bits. Add dark soy sauce, browning sauce (if using), thyme sprigs, bay leaves, crushed allspice berries, whole scotch bonnet (leave whole for flavor without heat or pierce for more heat), and 1 tbs brown sugar. Bring to a gentle boil.

Braise

Reduce heat to low, cover partially, and simmer gently until oxtail is fall-off-the-bone tender, about 2.5–3 hours. Check every 30 minutes and skim excess fat or foam. If liquid reduces too quickly, add up to 1 cup additional hot water or stock.

Finish gravy

When oxtail is tender, remove thyme sprigs, bay leaves, and scotch bonnet (if you prefer to remove it). Taste and adjust seasoning with remaining salt and pepper. For extra-thick gravy (we serve with 'extra gravy'), mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir slurry into the simmering gravy and cook 2–3 minutes until thickened. If you prefer a very smooth, glossy gravy, remove the oxtail, skim fat, and simmer sauce until reduced to desired consistency before returning meat.

Combine ingredients

In a medium saucepan, combine washed rice, 1 cup canned beans with their liquid, 1.5 cups coconut milk, 1.5 cups water, chopped scallion, crushed garlic clove, 2 thyme sprigs, whole scotch bonnet pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir once to distribute ingredients but do not puncture the scotch bonnet.

Cook rice

Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18–22 minutes until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.

Rest and fluff

Turn off heat and let rice rest, covered, for 5–10 minutes. Remove the whole scotch bonnet and thyme sprigs. Fluff rice with a fork before serving.

Sauté base

Heat 1 tbs butter or oil in a large skillet over medium heat. Add sliced onion and cook 2–3 minutes until soft. Add julienned carrot (if using) and cook 1 minute.

Add cabbage

Add sliced cabbage and chopped scallion to the skillet. Toss to combine, then add the thyme sprig, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp vinegar. Stir well.

Steam until tender

Cover skillet and reduce heat to medium-low. Cook for 6–8 minutes, stirring once halfway, until cabbage is tender but still slightly crisp. Remove thyme sprig, adjust seasoning to taste, and keep warm until plating.

Make dough

In a mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup cornmeal, 2 tsp baking powder, 1/2 tsp salt, and 2 tbs sugar. Cut in 2 tbs cold cubed butter until mixture resembles coarse crumbs. Add 3/4 cup milk (or water) and stir until a soft, slightly sticky dough forms. If dough is too dry, add up to 1–2 tbs more liquid.

Shape dumplings

Turn dough onto a lightly floured surface and gently knead 6–8 times to bring together. Pat or roll into a 1/2–3/4-inch thick log and cut into 8–10 pieces, or tear into bite-sized pieces with your hands. Shape each piece lightly into an oval or cylinder—avoid overworking so they stay tender.

Fry until golden

Heat about 1 cup vegetable oil in a heavy skillet or deep pot to 350°F (medium-high). Fry dumplings in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch. Drain on paper towels and keep warm.

Divide rice & peas among 4 plates (about 1/2 cup cooked rice per serving if serving 4). Place 2–3 pieces of oxtail per plate and spoon generous extra gravy over and around the meat. Add a portion of steamed cabbage to each plate and 2–3 festival dumplings. Garnish with fresh thyme sprigs, chopped parsley (if using), and lime wedges. Serve hot with additional gravy on the side.