Oxtail Sandwich

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!

Prep Time40

Total Time40

Course: Beef, Lunch, Wraps & Sandwiches

Cuisine: Jamaican

Keyword: how to make an oxtail sandwich, oxtail sandwich, oxtail sandwich recipe, what is an oxtail sandwich

Servings: servings

Author: Taneisha Morris

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!

Notes

Slow Cook the Oxtail: Ensure the oxtail is slow-cooked until it’s tender and falls off the bone.

Balance the Heat and Acidity: The pickled red onions and pickled Scotch bonnets will add a tangy and spicy kick to the sandwich. To balance this, make sure to add a heaping spoonful of the creamy coleslaw.

Nutrition