Instructions
step 1 For the oxtail, season meat with salt and pepper. Sear in hot oil until browned. Remove and set aside.
step 2 In the same pot, sauté onions, garlic, and carrots until soft.
step 3 Stir in tomato paste, chopped tomatoes, stock, Worcestershire sauce, and paprika. Add oxtail back in.
step 4 Simmer covered on low heat for 3–4 hours or until meat is tender and falling off the bone.
step 5 For the rice, combine water, turmeric, salt, and butter in a pot. Bring to a boil.
step 6 Add rice, reduce heat, cover, and simmer until cooked and fluffy (about 15–20 minutes).
step 7 For butternut mash, mash the cooked squash with butter, season with salt and pepper.
step 8 To prepare baked beans, sauté onion and red pepper in oil. Stir in curry powder, then add baked beans. Simmer 5–10 minutes.
step 9 For beetroot, mix sliced beetroot with vinegar, sugar, and a pinch of salt. Let sit 10 minutes to absorb flavor.
step 10 For broccoli salad, mix blanched broccoli, apple, and cheese. Stir in mayonnaise and yogurt. Season lightly.
step 11 Serve each component neatly on a plate and enjoy warm.
Storage and Reheating Tips.
Store each component in separate airtight containers in the fridge for up to 3 days. Reheat oxtail, rice, beans, and butternut mash in the microwave or on the stove. Beetroot and salad are best served cold. Avoid freezing the salad and beetroot for best texture.
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