Some sandwiches are made to be messy, indulgent, and completely unforgettable. This Oxtail Gouda Grilled Cheese Croissant is exactly that.

Tender, slow-braised oxtail is shredded and tucked between buttery slices of croissant loaf with layers of melty mozzarella and Gouda, then toasted until golden brown and perfectly crisp. The real magic happens when you dip every gooey, cheesy bite into that rich oxtail gravy.

It is comforting, decadent, and the kind of grilled cheese that makes you wonder why you ever made it any other way.

Why You’re Going to Love This Recipe

• Fall-apart tender oxtail: The oxtail is slow-braised until incredibly tender and easy to shred.

• Two kinds of cheese: Mozzarella brings that stretchy, gooey melt while Gouda adds a rich, buttery flavor.

• Buttery croissant loaf: Crisped in a skillet, the croissant becomes golden and flaky while staying soft enough to hold all that filling.

• Oxtail gravy for dipping: Because a sandwich this good deserves something to dip it into.

• Comfort food turned all the way up: This is grilled cheese with a serious upgrade.

Ingredients

Oxtail

• Oxtails
• Bell peppers, chopped
• Red onion, chopped
• Green onion, chopped
• Green seasoning
• Fresh ginger, minced
• Fresh garlic, minced
• Dried oregano
• Ground allspice
• Fresh thyme
• Salt
• Black pepper
• Browning
• Brown sugar
• Ketchup
• Canola oil

Grilled Cheese

• Croissant loaf, sliced
• Mozzarella cheese, shredded
• Gouda cheese, shredded
• Green onion, chopped
• Butter, for toasting

How to Make Oxtail Gouda Grilled Cheese Croissants

1. Marinate the Oxtail

Add the oxtails to a large bowl along with the bell peppers, red onion, green onion, green seasoning, ginger, garlic, oregano, allspice, thyme, browning, salt, and black pepper.

Mix everything thoroughly, making sure the oxtail is well coated with the seasoning.

Cover and refrigerate for at least 24 hours. For even deeper flavor, let the oxtail marinate for up to 48 hours.

2. Caramelize the Sugar

When you’re ready to cook, heat the canola oil in a large heavy-bottomed pot over medium heat.

Add the brown sugar and stir constantly as it melts and begins to caramelize. Keep a close eye on it because the sugar can go from beautifully caramelized to burnt very quickly.

Once the sugar reaches a light brown color, you’re ready to sear the oxtail.

3. Sear the Oxtail

Remove the oxtail from the marinade, making sure to reserve the marinade, vegetables, and all of that flavorful liquid.

Working in batches, sear the oxtail on all sides until deeply browned.

Once browned, remove the oxtail and set it aside.

4. Braise the Oxtail

Pour the reserved marinade and vegetables into the same pot to deglaze it, scraping up all those flavorful browned bits from the bottom.

Return the seared oxtail to the pot and add enough water to barely cover the meat.

Bring everything to a gentle simmer, then reduce the heat to low.

Cover and simmer for 2 to 3 hours, or until the oxtail is fall-apart tender and the meat easily separates from the bones.

5. Shred the Oxtail

Carefully remove the cooked oxtail from the pot and allow it to cool enough to handle.

Remove and discard the bones, then shred the meat into bite-sized pieces.

Try not to shred it too finely. You want those juicy pieces of oxtail to have some texture inside the sandwich.

6. Make the Oxtail Gravy

Skim any excess oil from the surface of the cooking liquid.

Add the ketchup and bring the gravy back to a simmer.

Allow it to reduce until it becomes rich and slightly thickened.

Taste and adjust the seasoning if needed, then remove from the heat.

Reserve some of this gravy for dipping because this is where the sandwich really comes together.

7. Assemble the Sandwiches

Lay out your slices of croissant loaf.

Add a layer of mozzarella and Gouda to one slice, followed by a generous portion of shredded oxtail.

Top with chopped green onions and another layer of mozzarella and Gouda.

Place another slice of croissant loaf on top to complete the sandwich.

Don’t be shy with the filling. This is supposed to be a big, cheesy sandwich.

8. Toast the Grilled Cheese

Heat a skillet over medium-low heat and add a little butter.

Place the sandwich into the skillet and cook slowly until the bottom is golden brown and crisp.

Carefully flip and continue cooking until the second side is golden and the cheese has completely melted.

Keeping the heat at medium-low is important here. You want the croissant to become beautifully golden without burning before all that cheese has a chance to melt.

9. Serve

Remove the grilled cheese from the skillet and let it rest for a minute or two before slicing.

Cut it in half and serve immediately with warm oxtail gravy on the side for dipping.

That first bite should give you crisp, buttery croissant, stretchy mozzarella, rich Gouda, and tender oxtail all at once.

Tips for the Best Oxtail Grilled Cheese

Marinate the oxtail ahead of time.
The longer the oxtail marinates, the more opportunity those seasonings have to work their way into the meat. I recommend 24 to 48 hours.

Don’t skip the sear.
Searing the oxtail before braising creates a deep layer of flavor that carries through the entire gravy.

Keep the heat low when making the sandwich.
Croissant loaf contains plenty of butter, so it can brown quickly. Medium-low heat gives the cheese enough time to melt without burning the bread.

Use freshly shredded cheese.
Freshly shredded Gouda and mozzarella melt beautifully and give you that gooey cheese pull you’re looking for.

Save the gravy.
Seriously. Don’t let that oxtail gravy go to waste. It’s perfect for dipping the sandwich and can also be served over rice, mashed potatoes, or even pasta.

What to Serve With Oxtail Grilled Cheese

This sandwich is rich enough to stand on its own, but if you’re turning it into a full meal, pair it with something fresh and bright to balance everything out.

Try it with:

• Simple green salad
• Coleslaw
• Pickles
• Crispy fries
• Sweet potato fries
• Roasted vegetables
• Potato chips

And of course, keep that warm oxtail gravy nearby for dipping.

Storage

Store leftover shredded oxtail and gravy separately in airtight containers in the refrigerator for up to 4 days.

For the best texture, store the assembled sandwiches before toasting rather than storing a fully cooked grilled cheese.

Reheating

Reheat the oxtail and gravy gently in a saucepan or microwave until warmed through.

Assemble the sandwich with the reheated oxtail and cheese, then toast it fresh in a skillet over medium-low heat until golden and melted.

An air fryer can also work well for reheating the assembled sandwich. Heat until the croissant is crisp and the cheese is melted, keeping a close eye on it so the croissant does not over-brown.

Can I Make the Oxtail Ahead of Time?

Absolutely, and it’s actually a great way to make this recipe easier.

The oxtail can be braised, shredded, and stored with the gravy ahead of time. When you’re ready to make the sandwiches, simply warm the oxtail, assemble, and toast.

The flavor of the oxtail can become even better after sitting overnight because the meat continues to soak up that rich gravy.

Final Thoughts

This isn’t your average grilled cheese.

You’ve got slow-braised oxtail, rich gravy, buttery croissant, stretchy mozzarella, creamy Gouda, and fresh green onion all packed into one ridiculously satisfying sandwich.

And then there’s the dipping gravy.

Because apparently regular grilled cheese wasn’t enough.

Make the oxtail ahead, grab some croissant loaf, and prepare yourself for one of the most over-the-top grilled cheeses you’ve ever had.

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Oxtail Gouda Grilled Cheese Croissant

Some sandwiches are made to be messy, indulgent, and completely unforgettable. This Oxtail Gouda Grilled Cheese Croissant is exactly that. Tender, slow braised oxtail is shredded and tucked between buttery slices of croissant loaf with layers of melty mozzarella and Gouda, then toasted until golden brown and perfectly crisp. The real magic happens when you dip every gooey, cheesy bite into that rich oxtail gravy. It is comforting, decadent, and the kind of grilled cheese that makes you wonder why you ever made it any other way.

Course brunch, lunch, Main Course

Cuisine American, Caribbean

Keyword croissants, grilled cheese, oxtail

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Servings 4

Author kingcooks

Ingredients

• 8 slices of croissant loaf
• 1 cup mozzarella cheese shredded
• 1 cup Gouda cheese shredded
• 1/4 cup green onion chopped

Oxtail

• 3-4 lbs of oxtails
• 1 cup bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp allspice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp ketchup
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Instructions

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid and vegetables. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the seared oxtail.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, add ketchup, then bring to a simmer and reduce until thickened. Once the thickness has reached your liking, remove from heat and set aside.

Assemble

• To one slide of croissant loaf add a layer of mozzarella and Gouda cheese. Followed by a decent portion of shredded oxtail. Top with green onions, more Gouda and mozzarella cheese, and another slide of croissant loaf.
• To a pan over medium-low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately with a side of oxtail gravy and enjoy!

Island Flavors Met Creamy Ramen

There are bowls of ramen, and then there’s this. Tender, slow braised oxtail simmered in a deeply seasoned, caramelized gravy meets rich and creamy carbonara ramen for a bowl that is pure comfort from the first bite to the last. The noodles soak up all that savory oxtail goodness, while a jammy seasoned soft boiled egg, fresh green onions, and a little chili crisp bring everything together. It’s bold, creamy, spicy, and packed with flavor in a way that makes it almost impossible to put the bowl down.

Why You’re Going to Love This Recipe

• Fall apart oxtail: The oxtail is marinated for up to 48 hours, then slowly braised until the meat practically falls from the bone.
• Rich and flavorful gravy: Caramelized brown sugar, browning, aromatics, herbs, and the oxtail marinade create a deeply savory sauce.
• Creamy carbonara ramen: Buldak Carbonara noodles bring a creamy, cheesy flavor and just enough heat to complement the oxtail.
• Jammy seasoned eggs: Soft boiled eggs marinated in soy sauce, mirin, and sesame oil add another layer of savory flavor.
• The ultimate comfort bowl: Rich, creamy, tender, spicy, and incredibly satisfying.

How to Make Creamy Oxtail Ramen

1. Season and Marinate the Oxtail

Start by adding the oxtails to a large bowl along with the bell peppers, red onion, green onion, green seasoning, ginger, garlic, oregano, allspice, thyme, browning, salt, and pepper.

Mix everything thoroughly, making sure the oxtails are completely coated in the seasoning and aromatics.

Cover and refrigerate for at least 24 hours. If you have the time, letting the oxtails marinate for up to 48 hours will give the seasoning even more time to work its way into the meat.

2. Make the Seasoned Soft Boiled Eggs

Bring a pot of water to a boil. Using a ladle, gently lower the eggs into the water one at a time.

Set a timer for 6 minutes.

While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water.

Once the 6 minutes are up, immediately transfer the eggs to the ice bath. Allow them to cool completely before peeling.

Add the peeled eggs to a container with the soy sauce, mirin, and sesame oil. Refrigerate until you’re ready to assemble the ramen.

The result is a soft, jammy yolk surrounded by a savory, seasoned white that is perfect for ramen.

3. Sear the Oxtail

Once the oxtail has finished marinating, remove the pieces from the marinade and reserve the liquid and vegetables.

Place a large pot over medium heat and add the canola oil and brown sugar.

Stir constantly as the sugar melts and caramelizes into a light brown color. Be careful not to let it burn.

Working in batches, add the oxtail and sear on all sides until nicely browned. Remove the pieces and set them aside.

4. Slowly Braise the Oxtail

Deglaze the pot with the reserved marinade, scraping the bottom to release all those flavorful browned bits.

Return the seared oxtails to the pot and add enough water to barely cover them.

Reduce the heat to low, cover, and allow the oxtails to simmer for 2 to 3 hours, or until the meat is fall apart tender.

Remove the oxtails from the pot and allow them to cool slightly. Pull the meat from the bones, discarding the bones and any unwanted pieces.

5. Finish the Oxtail Gravy

Before finishing the gravy, skim off any excess oil from the surface.

Add the ketchup and bring the gravy to a gentle simmer. Allow it to reduce until it reaches your desired consistency.

You want a thick, rich gravy that can cling to the noodles and add concentrated oxtail flavor to every bite.

Once finished, remove from the heat and set aside.

6. Make the Creamy Ramen

Bring the water to a boil in a pot and add the Buldak Carbonara ramen noodles.

Cook according to the package instructions until the noodles are tender.

Once the noodles are cooked, remove them from the pot and set aside, leaving the cooking liquid behind.

Add the carbonara seasoning packet and heavy cream to the broth. Stir well and allow the mixture to simmer and reduce for about 4 to 5 minutes, or until the broth becomes creamy and slightly thickened.

The Buldak noodles also come with a spicy sauce packet. I decided to leave it out here because the chili crisp provides plenty of heat at the end. If you love spice, you can absolutely add some of the packet, but a little goes a long way.

7. Assemble the Ramen

Now comes the fun part.

Add some of the oxtail gravy to the bottom of your ramen bowl.

Pile in the cooked noodles, then pour the thickened creamy carbonara broth over the top.

Add your shredded oxtail, making sure to get plenty of that rich meat throughout the bowl.

Take one of the seasoned soft boiled eggs, slice it in half, and place it right on top.

Finish with chopped green onions and a spoonful of chili crisp.

Then grab your chopsticks and dig in.

Tips for the Best Oxtail Ramen

Give the oxtail time to marinate. The longer the oxtail marinates, the more developed the flavor will be. I recommend at least 24 hours whenever possible.

Don’t skip the sear. Browning the oxtail before braising creates a deeper, richer flavor and gives the gravy more complexity.

Keep the braise low and slow. Oxtail needs time to break down. A gentle simmer is what gives you that tender, fall apart texture.

Watch the caramelized sugar. The brown sugar should become a light brown caramel before adding the oxtail. If it gets too dark, it can become bitter.

Control the heat. The Buldak Carbonara noodles already bring some spice. Since the chili crisp adds another layer of heat, taste as you go before adding the spicy packet.

Make extra eggs. These seasoned soft boiled eggs are so good with the ramen that you’ll probably wish you had made more.

What to Serve With Oxtail Ramen

This ramen is hearty enough to stand on its own, but if you’re putting together a full spread, keep the sides light and fresh.

Try serving it with:

• Cucumber salad
• Pickled vegetables
• Crispy wontons
• Asian style slaw
• Edamame
• Fresh fruit

Storage

Store the oxtail, gravy, ramen broth, noodles, and eggs separately in airtight containers in the refrigerator.

The oxtail and gravy will keep for about 3 to 4 days. The seasoned eggs are best enjoyed within a few days as well.

For the best texture, I recommend cooking fresh ramen noodles when you’re ready to eat rather than storing the noodles in the broth. The noodles will continue absorbing liquid and can become soft.

Reheating

Reheat the oxtail and gravy gently in a saucepan over medium low heat until warmed through. If the gravy has thickened too much in the refrigerator, add a small splash of water to loosen it.

Reheat the creamy ramen broth separately over low to medium heat, stirring occasionally.

Cook fresh ramen noodles, then assemble the bowl just as you did the first time.

Add the warm oxtail, seasoned egg, green onions, and chili crisp right before serving.

Can I Make the Oxtail Ahead of Time?

Absolutely. In fact, oxtail is a great make ahead component.

You can prepare the entire oxtail and gravy a day or two ahead of time and refrigerate it. The flavors will continue to develop as it sits.

When you’re ready to make the ramen, simply reheat the oxtail and gravy while preparing the noodles and creamy broth.

Final Thoughts

This Creamy Oxtail Ramen is what happens when two comfort food favorites decide to meet in the same bowl. The slow cooked oxtail brings deep, savory richness, while the creamy carbonara ramen gives you silky noodles with a little heat. Add that jammy seasoned egg, fresh green onions, and chili crisp, and you’ve got a bowl that is unapologetically rich, cozy, and packed with flavor.

Take your time with the oxtail, build those layers of flavor, and let the ramen do the rest.

Because sometimes you deserve a bowl this good.

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Creamy Oxtail Ramen

There are bowls of ramen, and then there’s this. Tender, slow braised oxtail simmered in a deeply seasoned, caramelized gravy meets rich and creamy carbonara ramen for a bowl that is pure comfort from the first bite to the last. The noodles soak up all that savory oxtail goodness, while a jammy seasoned soft boiled egg, fresh green onions, and a little chili crisp bring everything together. It’s bold, creamy, spicy, and packed with flavor in a way that makes it almost impossible to put the bowl down.

Course brunch, dinner, lunch, Main Course

Cuisine Asian, Caribbean

Keyword oxtail, ramen

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Author kingcooks

Ingredients

Oxtail

• 3-4 lbs oxtail
• 1 cup bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp allspice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp ketchup
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Ramen

• 2 packs buldak carbonara ramen noodles
• 2 cups water
• 1 cup heavy cream

Seasoned Soft Boiled Eggs

• 4 large eggs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tsp sesame oil
• Water enough to cover while boiling

Garnish

• Green onions chopped
• Chili crisp

Instructions

Seasoned Soft Boiled Eggs

• To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
• While these are boiling, get a bowl and fill it with water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
• Peel the eggs and add to a container with soy sauce, mirin, and sesame oil. Place in the fridge until you’re ready to serve.

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid and vegetables. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the seared oxtail.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender.
• Skim off excess oil from the gravy, add ketchup, then bring to a simmer and reduce until thickened. Once the thickness has reached your liking, remove from heat and set aside.

Creamy Ramen

• Bring 3 cups of water to a boil and add the ramen noodles. Follow cooking instructions to make sure they are cooked through.
• Once cooked, remove the noodles, leaving the broth in the pot to continue cooking. Add the carbonara seasoning packet and a cup of heavy cream and allow the broth to thicken and reduce. This should take about 4-5 minutes.
• This ramen does also come with a spicy packet; approach with caution, a little goes a long way. I decided not to use it since I added chili crisp at the end.

Assemble

• To the bottom of the ramen bowl, add a 1/4 cup of the oxtail gravy, followed by the cooked ramen noodles.
• Now that the broth is thick and creamy, pour over the noodles.
• At this point, pick out your favorite pieces of oxtail and add them to the ramen with one of the seasoned soft-boiled eggs cut in half. Garnish with green onions, chili crisp, and enjoy!

you wrap it in golden, flaky pastry and stuff it with melty cheese. These cheesy oxtail empanadas are the ultimate second-day glow-up—tender, slow-braised oxtail meets gooey cheddar (or whatever cheese you love) in a perfectly crisp shell. They’re rich, savory, and made to be devoured hot out the oven or dipped in your favorite sauce. Whether you’re serving them as a snack, party bite, or main dish, these empanadas are proof that leftovers were made to be reimagined.

Why You’re Going to Love This Recipe:

• Fall-apart oxtail: Marinated in bold herbs and seasonings, then simmered until tender and juicy.
• Creamy, melty provolone: Each bite is wrapped in layers of cheese that stretch and melt perfectly.
• Crispy empanada shell: Golden and crunchy with a buttery finish that holds the filling just right.
• Sweet chili sauce on the side: A tangy, creamy dip that balances the richness of the filling.
• Unforgettable appetizer or snack: These empanadas are perfect for entertaining or savoring solo.

Ingredients You’ll Need
This cheesy, meaty bite comes together with:

• Oxtail
• Bell peppers
• Red and green onion
• Green seasoning
• Garlic and ginger
• Oregano, allspice, thyme
• Browning and brown sugar
• Canola oil
• Empanada wrappers
• Provolone cheese
• Sweet chili sauce
• Mayo and soy sauce

How to Make Cheesy Oxtail Empanadas (WATCH HERE)

Prepare the Sauce:
In a small bowl, mix together sweet chili sauce, mayo, and soy sauce until smooth. Refrigerate until ready to serve.

Marinate the Oxtail:
In a large bowl, toss the oxtail with bell peppers, red onion, green onion, green seasoning, garlic, ginger, oregano, allspice, thyme, browning, salt, and pepper. Cover and refrigerate for 24 to 48 hours to build deep flavor.

Cook the Oxtail:
In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar melts and turns into a light caramel.

Remove the oxtail from the marinade, saving the liquid, and sear it in batches until browned. Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add just enough water to cover the meat, then simmer low and slow until the oxtail is fork-tender.

Once tender, remove the oxtail and shred the meat, discarding the bones. Skim excess oil from the gravy and reduce until thickened. Stir the shredded meat back in and set aside to cool.

Assemble the Empanadas:
Place an empanada wrapper on a clean surface. Add a layer of provolone cheese to the center, then spoon over a portion of the shredded oxtail. Top with another layer of provolone cheese.

Fold the wrapper into a half-moon shape. Press the edges together and seal using the tips of a fork. Repeat with the remaining wrappers and filling.

Fry Until Crispy:
Heat canola oil in a large pot to 350°F. Fry the empanadas in batches until golden brown and crispy, about 4 to 5 minutes. Let them drain on a cooling rack.

Time to Serve:
Serve the empanadas hot with a side of chilled creamy sweet chili sauce. The crisp shell, savory oxtail, and gooey provolone are pure comfort in every bite.

Absolutely, Rey! Here are both air fryer and oven baking instructions for your Cheesy Oxtail Empanadas, keeping that crispy, golden finish in mind:

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Lightly spray the basket with oil to prevent sticking.
3. Arrange empanadas in a single layer, leaving space between each one. Do not overcrowd.
4. Lightly spray or brush the tops with oil for that golden finish.
5. Air fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
6. Let cool slightly on a rack before serving with the creamy sweet chili sauce.

Oven Baking Instructions

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper and lightly oil or spray it.
3. Place empanadas on the sheet, leaving a little space between each one.
4. Lightly brush the tops with oil or an egg wash for a deeper golden color.
5. Bake for 18–22 minutes, or until golden brown and crisp on the edges.
6. Allow to cool for a few minutes before serving.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Bake or air fry until warmed through and crispy again.
• To freeze: Freeze uncooked empanadas in a single layer before transferring to a freezer-safe bag. Fry straight from frozen, adding a couple of minutes to the cook time.

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Cheesy Oxtail Empanadas

These golden crispy Cheesy Oxtail Empanadas are the ultimate indulgence. Tender fall-apart oxtail is wrapped in a blanket of melty provolone cheese and tucked inside a perfectly fried empanada shell. The oxtail is marinated for up to two days in a bold blend of green seasoning, thyme, ginger, garlic, and browning, then slow simmered until rich and deeply flavorful. Each bite delivers savory meat, creamy cheese, and buttery crispness, balanced by a cool and tangy sweet chili mayo on the side. Whether you’re serving them as a party appetizer or a decadent snack, these empanadas are guaranteed to steal the show.

Course Appetizer, dinner

Cuisine American, Caribbean

Keyword empanadas, oxtail

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 10-12 6 inch empanada wrappers
• Canola oil for frying
• 10-12 provolone cheese slices

Oxtail

• 3-4 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo
• 1 tbsp soy sauce

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.

Assemble

• Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
• Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
• Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
• Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Repeat: Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy sweet chili sauce and enjoy!