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Dinner
Cheesy Oxtail Patties
By: Brandon Gouveia
Caribbean-inspired slow-braised oxtail patties simmered with allspice and aromatics are layered with melty Tillamook Hot Habanero Cheese inside a buttery, flaky Jamaican-style crust for the ultimate blend of comforting tradition and bold heat.
5HR 30MINserves 12 patties
Ingredients
Patty Dough:
3 ½ cups all-purpose flour
2 ½ tsp kosher salt
1 tbsp brown sugar
1 tbsp Jamaican curry powder
½ tbsp turmeric powder
1 cup Tillamook Extra Creamy Unsalted Butter, grated and frozen (divided in half)
1 cup ice cold water
Braised Oxtail Filling
4 lbs oxtails, washed with lime water and patted dry
¼ cup brown sugar
2 tbsp Worcestershire sauce
2 tsp garlic powder
½ tbsp smoked paprika
½ tsp ginger paste
1 tsp black pepper
1 tbsp beef bouillon
2 tbsp vegetable oil
1 small yellow onion, chopped
1 red bell pepper, diced
4 green onion stalks, chopped
5 garlic cloves, crushed
1 ½ cups beef broth
3 tbsp ketchup
4 sprigs fresh thyme
1 tsp allspice
12 slices Tillamook Hot Habanero Cheese, (1 slice per patty)
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Make the Dough:
In a large bowl, mix flour, salt, sugar, curry powder, and turmeric.
Add ½ cup of the frozen grated butter and toss to coat in the flour mixture.
Slowly drizzle in the cold water, mixing just until a shaggy dough forms.
Form dough into a disc, wrap, and chill for 30 minutes.
On a floured surface, roll the dough into a rectangle. Sprinkle half of the remaining butter over two-thirds of the dough, fold like a letter (laminate), and chill for 20 min.
Repeat lamination with remaining butter one more time. Chill for at least 1 hour before using.
Prepare the Oxtail:
Combine washed oxtail with onion, bell pepper, green onions, garlic, brown sugar, Worcestershire, garlic powder, paprika, ginger, black pepper, and beef bouillon. Let sit for 1–2 hours or overnight.
Heat oil in a Dutch oven. Sear oxtails on all sides until browned. Then add in all aromatics from the marinade.
Add ketchup, beef broth, thyme, allspice, and return oxtail to the pot letting it thicken.
Cover and simmer on low for 3 hours, or until meat is tender and falling off the bone.
Remove bones and shred meat. Let the mixture cool completely.
Assemble the Patties:
Roll out patty dough to about ⅛" thick. Use a bowl or cutter to make 5–6 inch circles.
Add a spoonful of oxtail filling to the center. Top with Tillamook Hot Habanero Cheese.
Fold over into a half-moon and press edges with a fork to seal. Brush with egg wash.
Bake at 375°F (200°C) for 25–30 minutes or until golden brown and flaky.
Shop this recipe
Tillamook Spicy Habanero Jack
Meet the chef
Brandon Gouveia
Chef Brandon Gouveia has gained widespread recognition with partnerships spanning across platforms like Facebook Watch and Buzzfeed’s Cocoa Butter. His influence extends to top food brands, including Our Place and Jack-in-the-Box, earning him a place among the most respected figures in the culinary world. He thrives in creating innovative, non-traditional recipes by fusing ingredients and concepts from scratch, bringing fresh ideas to life in both professional kitchens and digital spaces.
