Recipe courtesy of Will Coleman

Oxtail Pot Pie with Jamaican Patty Crust

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  • Level: Intermediate
  • Total: 5 hr (includes cooling and soaking times)
  • Active: 1 hr
  • Yield: 6 servings
Pot pie is my example of the perfect winter comfort because of the lovely balance of creamy filling and buttery, flaky crust all in one dish. This recipe combines my love for this savory dish with tender braised oxtail. The best part about this dish is that it takes time to prepare. It isn’t a recipe you’d choose for a quick dinner, but instead one that you’d choose when you want to spend intimate time with your family in the kitchen during the winter months. The filling of this pot pie consists of tender oxtail meat that is braised in a sweet-savory-spicy sauce that offers hues of rich flavors. Pot pie is classically served with a tender pie crust, however, to bring together the Caribbean flavors, a Jamaican patty crust is used. The crust offers a buttery flavor and a bright yellow color that is derived from turmeric. If you’re looking to reduce time, I’d suggest using a quality pie crust. Altogether, this dish is a universally comforting dinner that can be made ahead of time or throughout a day of leisure.


Patty Crust:


  1. Position an oven rack in the center of the oven and preheat to 325 degrees F.
  2. To braise the oxtail: Place the oxtail in a large bowl and fill with cold water and the vinegar and lime juice. Allow the oxtail to soak for at least 10 minutes, then pour out the water and vinegar mixture and rinse the oxtail thoroughly.
  3. Add the oxtail back to the large bowl and toss with the brown sugar, Worcestershire sauce, browning sauce, 1 tablespoon of the salt, the black pepper and allspice.
  4. Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil. Once the oil begins to shimmer, add half of the seasoned oxtail and sear on each side until golden brown, 2 to 3 minutes. Remove from the pot and set aside. Repeat with the remaining oxtail.
  5. Reduce the heat and add the garlic, habanero, 3 cups of the onions, 1 cup of the carrots and 1/2 cup of the green onions. Stir to coat well and season with the ketchup, thyme and remaining 1 teaspoon salt. Cook until the onions begin to soften, about 5 minutes. Add the seared oxtail back to the pot and pour in the beef broth. Bring to a simmer, then cover the pot with a lid and remove from the heat. Place the pot into the oven and cook until the meat is tender and the liquid is slightly reduced, about 3 hours.
  6. To make the pot pie filling: Use tongs or a slotted spoon to transfer the oxtail to a large baking sheet. Allow the oxtail to cool for at least 20 minutes before separating the meat from the bones. Pour the broth through a fine-mesh strainer and into a large bowl. Reserve 4 cups of the broth and discard the remaining.
  7. Place a large pan over medium heat and add the butter. Once melted, add the bell pepper, butter beans and remaining 3 cups onion, 1 cup carrots and 1/2 cup green onions. Cook until the onions begin to soften, about 5 minutes. Stir in the flour and cook until the flour is lightly browned, 1 to 2 minutes. Slowly pour in the reserved oxtail broth and stir until smooth. Bring the broth to a boil, then reduce the heat to low and simmer until thickened, 10 to 15 minutes.
  8. Pour the filling into a 9-by-13-inch casserole and place the Patty Crust or store-bought pie crust on top. Seal the edges and cut slits in several places in the top crust. Bake until the crust is golden brown and firm to the touch, about 30 minutes. Allow to cool for at least 15 minutes before serving.

Patty Crust:

  1. Place the flour, cubed butter, sugar, turmeric and salt into an 8-cup food processor. Pulse together until the butter resembles small pebbles. Slowly pour in the cold water, while constantly pulsing together. Once the mixture is roughly combined and slightly shaggy, place onto a floured surface.
  2. Knead the dough a few times until it comes together. Roll out the dough into a 10-by-14-inch rectangle or a size that will be large enough to cover the baking dish you’ll use for the pot pie. Place the prepared dough into the fridge until ready to use.