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Can oxtail make a better patty than Jamaica's iconic beef patty? Today I'm putting them head to head. I start by making a rich, deeply flavorful Jamaican stewed oxtail filling from scratch, then compare it to a classic spicy beef patty filling. Along the way, I'll show you how to make a flaky golden patty crust with annatto and turmeric, how to keep your dough cold for the best layers, and how small mistakes can affect the final texture.

In the end, we'll bake both patties, taste them side by side, and find out if the luxurious oxtail patty can actually dethrone the classic Jamaican beef patty. 🇯🇲🔥

Oxtail Filling
4 lbs oxtail
Vinegar solution, for rinsing
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Complete seasoning, to taste
1 tbsp Jamaican brown sugar (or turbinado sugar)
3 to 4 cloves garlic, chopped
1 tbsp grated ginger
1 medium onion, diced
2 stalks scallion, chopped
1 bay leaf
6 to 7 whole cloves
1 tsp whole pimento (allspice)
1 medium tomato, diced
1 scotch bonnet pepper, to taste
Water or beef broth, enough to submerge
½ Cup of dark soy sauce
1 ½ Cup  tomato ketchup
1 medium carrot, diced
1 medium potato, diced
½ cup diced sweet pepper
Additional scotch bonnet, to taste
2 to 3 sprigs fresh thyme
1 tbsp Old Bay seasoning
1 can broad beans
Cornstarch slurry, as needed

Beef Filling
1 lb lean ground beef
Splash of olive oil
1 tbsp cloves garlic, chopped
1 medium onion, chopped
2 stalks scallion, chopped
1 tsp ground pimento (allspice)
1 tsp Jamaican curry powder
½ cup diced sweet pepper
Scotch bonnet pepper, to taste
2 to 3 sprigs fresh thyme
1/3 dark soy sauce
Salt, to taste

Panade
2 slices bread
½ cup water
Additional panade, if needed to adjust texture

Patty Crust
1 lb (454 g) all-purpose flour
½ lb (227 g) frozen butter
1 tsp salt
Ice water, as needed

Annatto Butter
2 tbsp annatto seeds
1 tsp turmeric
2 tbsp butter
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