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This Oxtail Sandwich is a mouthwatering fusion of bold, Jamaican flavour and delicious deli charm. Nestle tender, pulled oxtail meat with creamy coleslaw and pickled veggies between two buttery brioche buns for the best sandwich ever!
If you love this, try my Oxtail Patty and Oxtail Pizza next!
I love the rich, savoury taste of traditional Jamaican oxtails. When cooked just right, the beef is melt-in-your-mouth tender. And while my family loves the way it tastes with rice and peas and cabbage, sometimes we want to switch things up.
Oxtails are popular beyond Jamaican cuisine; I’ve seen them made in Asian and French restaurants too. As cow tail becomes more popular, it’s used in a variety of dishes, from pasta to soups. The oxtail sandwich, however, elevates this versatile meat to a whole new level of deliciousness!
What is an oxtail sandwich?
It’s just what it sounds like—cooked oxtail meat between two slices of bread, with your choice of fixings. My sandwich includes coleslaw, pickled red onions and pickled scotch bonnet peppers for a perfect balance of creamy crunch and spicy, tangy zing.
This sandwich is a unique way to serve the traditional Jamaican dish. You can use my oxtail recipe to slow-cook the beef to tender perfection or just grab them from your favourite Jamaican restaurant for easy assembly. No pressure!
Why do Jamaicans love oxtail?
Historically, oxtail (meat from the tail of a cow) was considered a “throwaway” meat. It was given to enslaved Africans who had to make do with what they were given. They turned this less desirable cut into a beloved dish.
The rich, gelatinous meat became a staple in Jamaican cuisine, often reserved for special occasions like Christmas, Thanksgiving, and Sunday dinners. Its popularity also stems from its versatility and the depth of flavour it brings to dishes. Slow-cooked to perfection, oxtail becomes tender and succulent, absorbing the rich, aromatic spices of Jamaican cuisine.
Ingredients
For the Oxtail Sandwich
- Oxtail Meat: Use my Jamaican Oxtail Stew Recipe (slow cooker method is most tender) and remove the bones once they’re fully cooked. Alternatively, buy oxtails from your favourite Jamaican spot. The braised oxtail is simmered with ingredients like garlic, thyme, allspice, and Scotch bonnet pepper. The meat absorbs the complex, slightly smoky, and spicy notes of the sauce for a mouthwatering protein.
- Brioche Buns: These buns are soft, buttery, and slightly sweet so they balance the richness of the oxtail and the tangy coleslaw.
- Butter: Toasting the buns in butter adds a delicious golden crust.
Creamy Coleslaw
- Cabbage: Thinly slice green cabbage and purple cabbage. The cabbage provides a crunchy texture and fresh taste that complements the tender, collagen-rich beef. Using two colours adds visual appeal and a mix of flavours.
- Carrot: Shredded carrot adds sweetness and vibrant colour.
- Sweet Onion: Grated sweet onion adds a subtle sweetness and a bit of sharpness, balancing the flavours in the coleslaw.
- Mayonnaise: Mayo is the base of our slaw. It’s creamy and binds all the ingredients together.
- Granulated White Sugar: The sweetness balances the acidity of the vinegar.
- White Vinegar: Add for a tangy, refreshing kick.
Pickled Red Onions, optional
- Red Onions: Thinly sliced onions add a pungent, tangy flavour to the sandwich. Once pickled, their bite isn’t as sharp.
- Vinegar: Use this to pickle the onions.
- Water: Use this to dilute the vinegar solution.
- Granulated White Sugar: The sweetness enhances the overall taste of the pickled onions.
- Fine Sea Salt: This draws moisture out of the red onions, a step that’s essential when pickling.
Pickled Scotch Bonnet Peppers, optional
- Scotch Bonnet Peppers: This popular Caribbean pepper adds a fiery kick and a pop of colour. Pickling them actually tames their heat so you can really taste the fruity notes.
- Vinegar and Water: You need both to make a pickling solution for the peppers.
- Granulated White Sugar and Fine Sea Salt: Sugar for sweetness and salt to draw out moisture and enhance the overall flavour.
How to Make an Oxtail Sandwich
Pickled Red Onions
In a small pot, mix vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve. Place thinly sliced red onions in a jar or bowl, then pour the hot vinegar mixture over them, ensuring they’re fully submerged. Let sit at room temperature for at least 30 minutes before enjoying.
Pickled Scotch Bonnet Peppers
In a small saucepan, combine vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve. Pour the warm mixture over thinly sliced Scotch bonnet peppers in a jar, ensuring they’re fully submerged. Let sit at room temperature for 30 minutes before enjoying.
Toast Brioche Buns
Melt butter in a skillet over medium heat. Toast the brioche buns in the skillet until golden brown, about 2-3 minutes. Remove and set aside.
Assemble the Oxtail Sandwich
If needed, reheat the cooked oxtail meat. Place a generous portion of the meat on the bottom half of each toasted brioche bun. Top with a spoonful of creamy coleslaw, then add a few pickled red onions and pickled Scotch bonnet peppers. Place the top half of the brioche bun on the sandwich. Serve immediately and enjoy!
Recipe Tip
For the best flavour, allow the pickled red onions and Scotch bonnet peppers to sit for at least 30 minutes, or even overnight, to fully develop their tangy and spicy profiles. This will enhance the overall taste and add a tasty flavour contrast to the rich oxtail meat and creamy coleslaw in your sandwich.
Recipe Variations
- Bread: Swap the brioche for a baguette to make this oxtail sandwich bahn mi style! Or you could lean into the Caribbean flair and use coco bread instead.
- Cheese: Add a slice of Swiss, cheddar, or gruyere for a cheesy, melty flavour.
Storage
Store each component of your sandwich separately. Store the oxtails, coleslaw, and pickled veggies in separate airtight containers. The oxtails last up to 3 days, the coleslaw 2 days, and the pickled vegetables up to 1 week.
Reheat the pulled oxtail meat in the microwave and assemble sandwiches according to the recipe instructions.
Frequently Asked Questions
After slow cooking, the bones should come away from the meat easily. Use a fork to gently pull the meat off the bones while it’s still warm.
Salt the cabbage and let it sit for 10 minutes. Then squeeze out the excess moisture before mixing with the other ingredients.
Toast the buns well and add the coleslaw just before serving to keep them from becoming soggy.
More Delicious Jamaican Recipes
- The Best Jamaican Chicken Soup Recipe
- Jamaican Beef Patty
- Jerk Sliders
- Jamaican Saltfish Fritters
- Jamaican Festival Recipe
- Bulla Cake
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Oxtail Sandwich
Equipment
- Skillet for toasting brioche buns.
- 2 Jar or bowl for pickling scotch bonnet peppers and red onions.
Ingredients
For the Oxtail Sandwich
- 1 lb Oxtail Meat, Jamaican Oxtail Recipe stovetop method, bones removed, or use store bought
- 6 Brioche Buns
- 4 tbsp Butter
Creamy Coleslaw
- 1/2 med Green Cabbage, thinly sliced
- 1/2 sm Purple Cabbage, thinly sliced
- 2 med Carrot, shredded
- 1 tbsp Sweet Onion, grated
- 1/2 cup Mayonnaise
- 1 tbsp Granulated White Sugar
- 1 tsp White Vinegar
Pickled Red Onions, optional
- 1 lrg Red Onions, thinly sliced
- 1/2 cup Vinegar
- 1/2 cup Water
- 2 tbsp Granulated White Sugar
- 2 tsp Fine Sea Salt
Pickled Scotch Bonnet Peppers, optional
- 4-5 whole Scotch Bonnet Peppers, thinly sliced
- 1/4 cup Vinegar
- 1/4 cup Water
- 1 tbsp Granulated White Sugar
- 1 tsp Fine Sea Salt
Instructions
Pickled Red Onions
- In a small pot, combine the vinegar, water, sugar, and salt. Heat until the sugar and salt are dissolved. Place the thinly sliced red onions in a jar or bowl. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged. Let the onions sit at room temperature for at least 30 minutes and enjoy!
Pickled Scotch Bonnet Peppers
- In a small saucepan, combine the vinegar, water, sugar, and salt. Heat until sugar and salt are dissolved, then pour the warm mixture over the thinly sliced Scotch bonnet peppers in a jar, ensuring they are fully submerged. Let sit at room temperature for 30 minutes and enjoy!
Toast Brioche Buns
- In a skillet, melt the butter over medium heat. Toast the brioche buns in the skillet until golden brown, about 2-3 minutes. Remove and set aside.
Assemble the Oxtail Sandwich
- Reheat the cooked oxtail meat if needed, then place a generous portion of the oxtail meat on the bottom half of each toasted brioche bun. Top the oxtail meat with a spoonful of creamy coleslaw and add a few pickled red onions and pickled Scotch bonnet peppers on top. Place the top half of the brioche bun on the sandwich, serve immediately and enjoy!
