Jerk Oxtail Patty with Infused Coco Bread, Scotch Bonnet Mayo, and Callaloo Slaw

Jerk Oxtail Patty with Infused Coco Bread, Scotch Bonnet Mayo, and Callaloo Slaw

This is the one that makes Jamaican grandmas nod slowly and say “seen.” Slow-braised oxtail, jerk-spiced until it sings, shredded and sealed into golden, flaky coco-bread pastry that’s been brushed with cannabis-infused browned butter. Served straight from the oven with a side of scotch bonnet–lime mayo that will wake up your ancestors and a bright, tangy callaloo slaw to cool the fire. One bite and you’re on a beach in Negril with a Red Stripe in one hand and absolutely no problems.

Serves 8 large patties  
Active time: 3 hours | Total time: 8 hours + 10-day infusion  
Dosage: 18 mg THC per patty (144 mg total in the browned butter)

Infusion (start 10 days ahead)  
Decarboxylation  
4.11 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in oven.

Infused browned butter (makes 1 cup, exactly 144 mg usable THC)  
1 lb best unsalted butter  
4.11 g decarbed flower  
½ tsp sunflower lecithin

Brown the butter slowly until deep hazelnut and fragrant. Pour hot over the decarb and lecithin in a mason jar. Water-bath 185 °F for 2 hours, shaking every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid.

Jerk oxtail filling (make a day ahead)  
4 lb oxtail, cut small  
2 onions, rough chop  
6 scallions, smashed  
1 whole Scotch bonnet, pierced  
10 sprigs thyme  
8 allspice berries, crushed  
6 cloves garlic  
2-inch knob ginger  
¼ cup soy sauce  
2 tbsp browning  
2 tbsp jerk seasoning paste (Walkerswood or homemade wet jerk)  
1 tbsp brown sugar  
Beef stock or water to cover

Sear oxtail hard. Add everything else, braise covered at 300 °F for 5–6 hours until falling off the bone. Pick meat, shred fine-shred, reduce braising liquid to a thick gravy, mix back with meat. Chill overnight so flavors marry.

Coco-bread pastry  
4 cups AP flour  
2 tbsp sugar  
2 tsp salt  
2 tsp instant yeast  
1 cup warm coconut milk  
¼ cup infused browned butter, melted  
¼ cup regular melted butter (for brushing)

Mix dry, add coconut milk and infused butter, knead 8 minutes until silky. First rise 90 minutes. Divide into 8 balls, roll into 7-inch circles, brush with regular melted butter, fold in half. Second rise 45 minutes.

Assembly & bake  
8 heaping ½-cup mounds cold oxtail filling  
1 egg + 1 tbsp water for wash

Place filling in center of each folded dough circle, fold over, crimp edges tight with a fork. Egg wash generously. Bake 400 °F for 25–28 minutes until deep golden and fragrant.

Scotch bonnet mayo  
1 cup best mayo (Duke’s or Hellmann’s)  
2 roasted Scotch bonnets, seeded (or keep seeds if you brave)  
Juice of 2 limes  
1 clove garlic  
Salt

Blend smooth. Keep it fiery.

Callaloo slaw  
1 bunch callaloo (or spinach + dasheen bush) blanched and chopped  
½ small cabbage, shaved thin  
1 carrot, julienne  
Juice of 2 limes  
2 tbsp cane vinegar  
2 tbsp olive oil  
Scallion, salt, black pepper

Toss and let sit 30 minutes.

Serve the patties straight-from-the-oven patty split open, spoon in some scotch bonnet mayo, pile high with callaloo slaw. Close it, let the butter drip down your wrist, and take the biggest bite you can.

18 mg THC per patty.  
Pure island meditation in edible form. Respect the raggamuffin.