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!
Servings: 12 patties
Equipment
- Pressure Cooker or Instant Pot optional
- Slow Cooker optional
- Stovetop/OvenFriendly Enameled Cast Iron Dutch Oven optional
Ingredients
Crust
- 4 cups All Purpose Flour
- 2 tsp Turmeric Powder
- 2 tsp Granulated White Sugar
- 1 1/2 tsp Salt
- 1 cup Cold Shortening 190g
- 1/2 cup Cold Salted Butter 113g
- 1 cup Ice Cold Water may need an additional few tbsps (more or less)
Egg Wash
- 1 large Egg
- 1 tbsp Water
Oxtail (Slow-Cooker)
- 2 pounds Oxtails trimmed, rinsed and dried
- 4 cloves Garlic crushed
- 2 stalks Escallion green onion, crushed
- 1 tsp Ginger fresh, grated
- 3 sprigs Thyme fresh
- 1/2 sm. Green Bell Pepper
- 1/2 sm. Red Bell Pepper
- 1/2 sm. Onion
- 1 whole Scotch Bonnet Pepper
- 1 tsp Browning
- 3 tbsp Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Seasoning Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Ketchup
- 2 tbsp Vegetable Oil
- 1 tbsp Cornstarch
Instructions
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.
Nutrition
Calories: 611kcal | Carbohydrates: 40g | Protein: 28g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 3g | Cholesterol: 104mg | Sodium: 1370mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 5mg