Method:

For the oxtail: 

Heat the oil over a high heat. Season the oxtail with salt. Add the oxtail and brown well before removing. Add the onions, carrots and celery with the bay leaves and rosemary. Season with salt and pepper and cook over a medium heat until the vegetables are completely soft.
Add the tomato paste, Worcestershire sauce and sugar before stirring through, cooking for 5 minutes before returning the oxtail and covering with water. Cover with a lid and cook in the oven at 160’C for 3 hours or until the meat easily pulls from the bone.
Add the tinned samp and beans and stir through to combine. Place over a medium heat for about 10 minutes heating through the samp and beans.
Prepare the gremolata by combining the celery leaves with the parsley, garlic, lemon juice and zest, finishing with a seasoning of salt and pepper.

For the sweet sticky short ribs: 
Season your meat with salt and pepper ensuring every bit of the meat Is covered. Set aside for an hour or overnight.
Heat your oil over a high heat in a large pan and add your short rib to the pan, do this in batches to ensure the meat browns well. After browning the meat add it to a large roasting dish. Add the bay leaves, garlic, onions peppercorns and Worcestershire sauce to the dish and cover with enough water to just submerge the ingredients. Add a little seasoning before covering with a sheet of foil.
Place your dish in an oven preheated to 170°C to cook for 1 and a half hours or until the meat is tender and about to pull from the bone. IT should have shrunken around the bone at this point.
Remove the meat from the dish and set aside while straining the remaining liquid into the pot or pan the was used to brown the meat. Add the BBQ sauce, sugar, chilli and vinegar and turn the heat on high letting the sauce reduce to from a glaze.
Add the meat to the roasting dish used earlier and pour the glaze over the short rib ensuring every bit is covered, but reserve some of the sauce for a second glazing.
Add the dish to an oven preheated to 180°C and roast as the sauce begins to glaze the meat, after 15 minutes turn the meat and add the remaining sauce and glazing for another 10 minutes in the oven.
Serve the short rib over steamed rice topped with pickled red onion, spring onion and crispy onion.

For the chicken fried steak: 

Season your steaks with pepper and the steak and chops seasoning and set aside while preparing your breading station.
Add some pepper and steak seasoning to your flour in one dish. In another dish beat your eggs with your hot sauce.
Coat your steaks in the seasoned flour before shaking off any excess and giving it a good dip in the egg. Make sure every bit is covered in egg before returning the steak to the flour mixture for a final coating. Repeat this process with the remaining pieces of steak then set aside while preheating your oil for shallow frying.
Carefully add your steaks to the oil, if your pan isn’t large enough fry the steaks in batches. Turn over once golden and crispy, about 3-4 minutes and cook the other side in the same manner. Place the fried steaks on absorbent kitchen paper.
Add some mashed potatoes to your serving plate or bowl and add the fried steak before covered with a generous amount of mushroom sauce, finish with a garnish of chives