Oxtail Patty

Jamaican Oxtail Patty is a delicious two in one recipe made with tender braised and shredded oxtail meat encased in a buttery flaky pastry crust. Enjoy this tasty fusion recipe of Jamaican oxtail and the Jamaican beef patty for lunch, dinner or anytime you need something absolutely delicious to eat!

For more delicious Jamaican fusion recipes, try this creamy Rasta Pasta and Jerk Sliders next! But if you’re looking for more oxtail recipes try my Jamaican Oxtail Recipe and Oxtail Pizza as well!

Jamaican Oxtail Patty

The oxtail patty is a delicious fusion of two beloved Jamaican recipes; the traditional Jamaican Beef Patty and Jamaican Oxtail. This is one of those culinary creations you can’t find at a restaurant.

If you’ve ever sat down with a bowl full of oxtails with a beef patty on the side, then you understand how genius this combination is! It’s savoury, saucy, and so satisfying. A few TikTok recipes have popped up so I figured I’d make my own version to share with those eager to make oxtail patties at home!

Here’s Why You’ll Love this Oxtail Patty Recipe

• Great on the Go – need a snack on the road, lunch for work, or an appetizer you can bring to a party? These are shareable and pack up well.
• Delicious Fusion – although oxtails in patties is not a traditional Jamaican dish, it is a mouthwatering combination of two popular recipes. Oxtails are pricier than a standard beef mixture so serve these as an indulgent treat on special occasions because it’s bound to be a crowd-pleaser!
• Reheats Well – if you don’t plan to share, oxtail patties freeze well. Make these ahead and warm them up when you are ready to enjoy an oxtail patty.

What are Jamaican Patties?

Jamaican patties are crescent-shaped pies filled with seasoned meat. They have a bright yellow colour (thanks to turmeric) and a super flaky crust. Patties are filled with everything from beef and jerk chicken to veggies and even oxtails!

What is Oxtail?

“Oxtail” used to refer to the tail of an ox, but in modern times, oxtail is a rich meat that comes from either beef or veal cattle. Jamaican oxtail is sourced exclusively from cows. It has a high collagen content that makes it rich in gelatin. This also means it needs to cook low and slow for that fall-off-the-bone quality.

Why do Jamaicans Love Oxtail?

Oxtails were introduced to the Caribbean islands by the British. Today oxtails are considered a delicacy but during the 16th century, it was a “throwaway meat”, discarded by enslavers. Enslaved Africans would cook it, similar to the style of West African one-pot cooking. Oxtail is some of the best Jamaican comfort food.

Equipment Needed to Make this Recipe

• Pressure Cooker or Instant Pot – optional, for pressure cooker method.
• Slow Cooker – optional, for slow cooker method.
• Stovetop/Oven Friendly Enameled Cast Iron Dutch Oven – optional, for oven or stovetop cooking method.
• Large Mixing Bowl – to season and marinate oxtail.
• Measuring Spoons and Cups – to accurately measure the ingredients for the pastry and filling.
• Whisk – to whisk together the dry ingredients for the pastry dough.
• Dough Blender (Pastry Cutter) – use this to work in the butter and shortening into the flour mixture. Alternatively, you can use a fork, your hands or grate the butter and shortening.
• Rolling Pin – to roll out the pastry dough to make the patty crust shells.
• Baking Sheets – to bake the patties.

Ingredients and Ingredient Notes

Crust

• All Purpose Flour – used to form the patty crust.
• Turmeric Powder – for that distinct golden hue.
• Granulated White Sugar and Salt – for flavour.
• Cold Shortening and Cold Salted Butter – for flaky, layered crust, use cold or nearly frozen.
• Ice Cold Water – may need an additional few tbsps (more or less)

Egg Wash

• Egg – one room temperature egg.
• Water – use this to thin out the egg mixture for a nice glazed finish.

Oxtail (Slow-Cooker)

• Oxtails – trimmed, rinsed and dried. If using frozen oxtails, thaw them first.
• Garlic cloves – crushed.
• Escallion – green onion, crushed
• Ginger –  fresh, grated for an aromatic element.
• Fresh thyme – for a fresh herby touch.
• Peppers – I use green bell pepper and red bell pepper but any sweet pepper will work.
• Onion – use sweet onions or yellow onions.
• Scotch Bonnet Pepper – this is added for a spicy kick.
• Browning – this deepens the brown colour, check out my Homemade Browning Sauce to make your own.
• Soy Sauce – for a touch of umami flavour, and added colour.
• Brown Sugar – this balances and mellows out the scotch bonnet pepper.
• Seasoning – season the oxtails with seasoning salt, garlic powder, onion powder, black pepper, salt
• Ketchup – this adds a pop of sweet flavour to the rich gravy.
• Vegetable Oil – use neutral cooking oil to sear the oxtail before slow cooking them.
• Cornstarch – use this to thicken the gravy.

Cooking Methods for Jamaican Oxtails

There are many cooking methods for cooking oxtail. Here are your options:

• Slow Cooker – this is my preferred method for this oxtail patty recipe; cooked low and slow in the slow cooker or crock pot. Depending on the heat setting, this takes 4-8 hours.
• Pressure Cooker/Instant Pot – a faster method that still results in flavourful oxtail. Start by sauteing the oxtails on HIGH to brown each side. Then pressure cook the browned meat on HIGH for 45 minutes.
• Oven – preheat oven to 375°F (190°C) and after searing the oxtail in a large dutch oven, transfer the pot to the oven. This method takes up to 3 hours.
• Stovetop – cook the oxtail in a large dutch oven. With this method, the oxtails are cooked in about 2 hours.

How to Make an Oxtail Patty

Prep Oxtail I – Trim and Rinse

• Using kitchen shears, trim any excess fat. Then, place oxtails in a large bowl and add cool water with either some vinegar or lemon juice. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the oxtails.

Prep Oxtail II – Season

• To the large bowl with the oxtails, add fresh seasoning – garlic, escallion, ginger, green and red bell peppers and onion. Then add the browning, soy sauce, brown sugar, ketchup, seasoning salt or all purpose seasoning, garlic powder, onion powder, black pepper, salt and brown sugar. Cover and allow to marinate in fridge overnight, or at least a few hours.

Slow Cooker Method

• Optional Step: Searing Oxtail – heat a large shallow pan over medium high heat and add vegetable oil. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside.
• Place all the browned (seared) oxtail pieces into the slow cooker (larger pieces at bottom) then, add 1 tbsp of cornstarch and ensure oxtails are coated. Lastly, add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours.
• When the oxtail is fork tender, ladle off any excess oil, give a gentle stir to combine meat and gravy then separate the meat from the bones and set meat aside. Discard bones.

Crust (Pastry Dough) & Assembly

• Add flour, salt, sugar, and turmeric powder to a large bowl and whisk until well combined.
• Cut the shortening and butter into small cube-like pieces and add to the flour mixture. Work the fat (shortening and butter) into the flour with a dough cutter/blender, fork or your fingers until it forms a crumbly mixture (there should still be varying pieces of butter and shortening in-tact). Work quickly to ensure the dough remains chilled. If the dough becomes warm, place in fridge to cool.
• Stir in just enough ice-cold water to bring the ingredients together into dough form, then transfer to a lightly floured work surface and knead lightly until smooth. Wrap with plastic wrap and chill in refrigerator for at least 30 minutes to an hour. Do not overwork your dough.
• Roll the chilled dough out (about a 1/4 inch thickness) on the floured work surface and cut out 4 to 6-inch rounds (use a bowl). Add 2 or 3 tablespoons of the oxtail meat to one side of each cut-out, leaving about a 1/2-inch border along the edge. Fold over the other side of the dough, covering the filling and seal the edges of the dough by crimping with a fork.
• Place the patties on the prepared baking sheet and lightly brush each with the egg wash. Bake at 350°F (177°C) for 30 to 32 minutes or until golden and lightly browned on top. Allow to cool for 5 minutes, then serve immediately and enjoy!

Egg Wash

• Whisk together the egg and water and set aside.

Recipe Substitutions and Tips

Is there a way to make the oxtail patty even more mouthwatering? Try adding cheddar cheese or your favourite kind of cheese for a melty, cheesy Jamaican patty.

Serving Suggestions and Tips

• Coleslaw – cabbage coleslaw lightens this super-rich dish.
• Rice and Peas – this is a classic option. Try my Jamaican Rice and Peas, or my Jamaican Gungo Peas and Rice for classic and delicious side options. You can also try my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative.
• Coco Bread – make it an oxtail sandwich when you place the patty between fluffy coco bread.

Recipe Notes and Tips for Success

• Do not skip searing the oxtail. This gives the meat a caramelized crust and amplifies the flavour.
• Marinate the oxtail for at least 1 hour. This intensifies the flavour.
• Do not add steaming hot oxtail to uncooked patties. Allow the meat to cool down so the butter in the dough doesn’t melt too quickly. This prevents a soggy Jamaican patty.
• Remember to chill the dough. When it’s cold, it is easier to manipulate and shape as well as keeps the buttery pockets that lead to the flaky crust we all love.

Can I Make Oxtail Patties Ahead of Time?

Yes. Make the dough and oxtails up to one day in advance. Then on the day you plan to serve, all you have to do is assemble each oxtail patty and serve!

You can also bake these patties ahead of time and freeze them for easy and convenient make-ahead party food or a quick snack!

Storage Instructions

Store leftover oxtail patties in an airtight container in the fridge for up to 3 days. To freeze, store them in plastic wrap and aluminum foil in order to prevent freezer burn. Then place them in a freezer (ziploc) bag. When frozen, patties can last up to 2 months.

Reheating Instructions

To maintain the flaky crust, reheat patties in the oven, air fryer, or toaster oven at 350 degrees F for about 10 minutes or until warmed through. Alternatively, you can use a microwave but you will not achieve that flaky crust that is often desired.

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Jamaican Stew Peas
• Jamaican Ginger Beer
• Roast Breadfruit
• Bar-B-Fried (Barbie Fry) Chicken
• Jamaican Jerk Pork
• Crispy Baked Jerk Tofu
• Jamaican Oxtail Recipe
• Lemon Chive Salmon Cakes
• Jerk Burgers with Pineapple Mango Salsa

DID YOU MAKE THIS OXTAIL PATTY RECIPE? 

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