PART 1: Braised Oxtail (Cook Day Before)

Ingredients

• 3 lbs oxtail, trimmed
• 1½ tbsp browning sauce
• 2 tbsp green seasoning
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 scotch bonnet (whole, optional)
• 2 cups beef stock
• 1 tsp black pepper
• Salt to taste
• 1 tbsp oil

Method

1. Season oxtail with green seasoning, browning sauce, salt, and pepper.
2.  Sear in heavy pot until deeply browned on all sides.
3.  Remove. Sauté onion + garlic in same pot.
4. Return oxtail. Add thyme, scotch bonnet, and stock.
5. Cover and simmer 2½–3 hours until fall-off-the-bone tender.

PART 2: Fried Rice

Ingredients

• 4 cups cold day-old jasmine rice
• 1½ cups shredded oxtail meat
• 2 tbsp oil
• ½ cup diced onion
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp light soy sauce
• 1–2 tbsp reserved oxtail braising liquid
• ½ tsp fresh thyme
• 2–3 scallions, sliced
• Black pepper to taste
  Optional:
• Small handful butter beans (nod to tradition)

Method

1. Heat wok on high.
2.  Add oil.
3. Add shredded oxtail first — let edges crisp slightly. Remove.
4. Add onion, garlic, peppers. Sauté quickly.
5.  Push to side → scramble eggs.
6. Add rice. Break apart fully.
7. Season with:

• Soy sauce
• Reserved braising liquid
• Fresh thyme
• Black pepper

8. Return oxtail. Fold through.