There’s nothing like a plate of tender, fall-off-the-bone oxtails. The rich, slow-cooked meat with deep, savory flavor has been a favorite of mine since childhood.

You can serve it over rice and peas or tucked inside a buttery pastry, oxtail always hits the spot. But have you ever had oxtail Jamaican patties? If not, you’re in for a treat!

Jamaican patties are a staple in Caribbean cuisine. It’s a flaky, golden pastry pocket filled with spicy, flavorful meat.

While beef, chicken, and veggie patties are common, oxtail patties take things to the next level. They’re juicy, rich, and packed with that slow-cooked goodness.

Oxtail Jamaican Patties Recipe

Ingredients

For the Oxtail Filling:

2 lbs oxtails
1 tbsp all-purpose seasoning
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp thyme (dried or fresh)
2 tbsp browning sauce (or soy sauce)
1 tbsp Worcestershire sauce
1 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
1 scotch bonnet pepper, finely chopped (adjust for heat level)
1 cup beef broth (or water)
1 tbsp tomato paste
1 tsp allspice
1 tbsp cornstarch (to thicken)

For the Pastry:

½ cup ice-cold water

3 cups all-purpose flour

1 tsp salt

1 tsp turmeric (for color)

½ cup cold butter, cubed

½ cup shortening

Instructions

Step 1: Cook the Oxtails

Season the oxtails with all-purpose seasoning, salt, black pepper, paprika, and thyme. Add the browning sauce and Worcestershire sauce. Let it marinate for at least an hour (overnight is best).

Heat oil in a large pot. Sear the oxtails on all sides until browned. Remove and set aside.

In the same pot, sauté onions, garlic, green onions, and scotch bonnet pepper until fragrant.

Stir in tomato paste and allspice. Add the oxtails back in, then pour in beef broth.

Cover and simmer for 2-3 hours until the meat is tender and falling off the bone.

Remove the meat from the bones, shred it, and mix it back into the sauce. If needed, mix cornstarch with a little water and add to thicken the filling. Let it cool.

Step 2: Make the Dough

In a large bowl, mix flour, salt, and turmeric.

Add cold butter and shortening. Use a pastry cutter or your fingers to mix until crumbly.

Slowly add ice-cold water, mixing until a dough forms. Knead lightly, then wrap in plastic and refrigerate for 30 minutes.

Step 3: Assemble the Patties

Roll out the dough on a floured surface to about ⅛ inch thick. Cut out circles (about 6 inches wide).

Place a spoonful of the oxtail filling in the center of each circle.

Fold the dough over to form a half-moon shape. Press the edges together and crimp with a fork.

Place patties on a baking sheet lined with parchment paper.

Brush the tops with an egg wash (1 beaten egg + 1 tbsp water) for a golden finish.

Step 4: Bake or Fry

Bake at 375°F (190°C) for 25-30 minutes until golden brown.

Fry in hot oil (350°F) for 3-4 minutes per side until crispy.

Tips for the Best Jamaican Oxtail Patties

Slow Cook for Maximum Flavor: The longer the oxtails cook, the more flavorful and tender they’ll be.
Cool the Filling: Don’t add hot filling to the dough—it can make it soggy.
Use Turmeric for That Signature Color: This gives patties their signature golden hue.
Seal Well: Press the edges firmly with a fork to prevent leaks while baking or frying.
Freeze for Later: Make extra and freeze them! Just pop them in the oven for a quick meal.

Storage & Reheating Tips

Refrigerating Leftover Patties

If you have leftover patties, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat them in the oven at 350°F (175°C) for 10 minutes to keep them crispy.

Freezing Unbaked Patties

Want to make patties ahead of time? Assemble them as usual, place them on a baking sheet in a single layer, and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to 3 months!

To bake from frozen, pop them in a 375°F (190°C) oven for 30-35 minutes. No need to thaw!

Freezing Baked Patties

If you’ve already baked your patties, let them cool completely before freezing. Store them in an airtight container, separating layers with parchment paper. Reheat in the oven at 350°F (175°C) for 15 minutes or in an air fryer at 375°F for 8-10 minutes.

Microwave Reheating (Not Recommended)

Microwaving can make patties soggy, but if you’re short on time, microwave on medium power for 1-2 minutes, then crisp them up in a toaster oven or air fryer.

FAQs

1. Can I make these with boneless oxtail?

Oxtails are naturally bony, but if you find boneless cuts, go for it! Just make sure to cook them low and slow for that signature taste.

2. Can I use store-bought pastry dough?

Yes! Puff pastry or pre-made empanada dough works in a pinch.

3. How spicy should these be?

That’s up to you! Scotch bonnet peppers bring heat, but you can tone it down with milder peppers or skip them altogether.

4. Can I air-fry the patties?

Absolutely! Air-fry at 375°F for 12-15 minutes, flipping halfway through.

5. What’s the best dipping sauce?

Try mango chutney, jerk mayo, or a simple Scotch bonnet hot sauce for an extra kick.

Oxtail Jamaican patties are the ultimate comfort food—flaky, rich, and bursting with Caribbean flavor. Whether you make a big batch for a party or stash some in the freezer for later, they’ll always be a hit.

More Oxtail Recipes.