Oxtail-Stuffed Cheesy Pull-Apart Garlic Rolls: A Flavor-Packed Twist on a Classic

If you’re a fan of Jamaican flavors and cheesy garlic bread, this recipe is for you. My Oxtail-Stuffed Cheesy Pull-Apart Garlic Rolls combine the rich, savory flavors of Jamaican oxtail with the comfort of garlic rolls in one delicious bite. Inspired by Daron the Chef on Instagram, I wanted to create something unique that celebrates both the depth of Jamaican oxtail stew and the familiar appeal of garlic rolls.

Jamaican oxtail stew, with its roots in traditional Caribbean cooking, has long been known for its deep, slow-cooked flavors, often with hints of thyme, scotch bonnet, and allspice. Garlic rolls, on the other hand, are a classic staple in Italian-American cuisine, loved for their buttery, garlicky goodness. In this recipe, I’ve fused the two into a unique pull-apart bread stuffed with shredded oxtail and gooey cheese—perfect for sharing.

Why You’ll Love These Rolls

These rolls are fun to pull apart, with each one loaded with shredded oxtail, mozzarella, and garlic butter. Jamaican oxtail stew is typically slow-cooked with spices, veggies, and a hint of heat, giving it a depth that perfectly complements the cheesy, garlicky bread. Whether you’re serving these as a side, appetizer, or main, they’ll be a new favorite!

Oxtail-Stuffed Cheesy Pull-Apart Garlic Rolls

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Rise Time 2 hours hrs

Servings 4

Equipment

• Baking dish
• Dutch Oven or baking dish

Ingredients

  

For the Oxtail Filling

• 2 kg oxtail cleaned and recess fat removed
• 2-3 tsp salt
• 1 tsp black pepper
• 1 tsp allspice powder
• 1 tbsp ginger and garlic paste
• 1 tsp paprika
• 1 tsp dried thyme leaves
• 1 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 scotch bonnet pepper split in 2
• 4 cloves garlic crushed and chopped
• 1 inch ginger root chopped
• 1 small yellow onion
• 3-4 springs fresh thyme
• 1/2 cup green and red bell pepper chopped
• 2-3 stalks green onion chopped
• 1 tsp knorr chicken powder
• 1 tbsp ketchup
• Beef broth
• 1 tbsp cooking oil I used vegetable oil
• 3 tbsp brown sugar

For the Dough

• 2½ tsp active dry yeast 1 packet
• ¼ cup warm water
• 3 tbsp sugar
• 1 cup warm milk
• 4 tbsp unsalted butter melted
• 1½ tsp salt
• 2 tsp garlic powder
• 1 tbsp rosemary
• 3¼ cups all-purpose flour more for dusting

Additional Ingredients

• 2 cups shredded mozzarella cheese
• 4 tbsp butter melted
• 2 gloves garlic minced
• 2 tbsp fresh parsley chopped
• Pinch of salt

Instructions

 

Step 1: Prepare the Oxtail

• In a large bowl, season the oxtails with salt, black pepper, paprika, allspice, onion powder, garlic and ginger paste, dried thyme leaves, soy sauce, and Worcestershire sauce. Thoroughly rub the seasoning into the oxtails.
• Cut the fresh herbs and spices (onion, garlic, ginger, thyme, tomato, scotch bonnet pepper, bell pepper, and green onion) then divide them into half. 
• Add half the portion of the fresh herbs and spices to the oxtails and rub in well, and set aside the remaining half until later on in the cooking process.
• Cover the seasoned oxtails and let it marinate for 6 – 8 hours or move immediately to the cooking method of choice.
• Preheat the oven to 350°F (175°C)
• In a dutch oven or large skillet, heat the cooking oil on medium heat. Add the brown sugar, stirring quickly and thoroughly for about 1 minute or until the sugar melts and turns dark brown.
• Immediately add the seasoned oxtail and allow each side of the meat to brown for 3-4 minutes
• Using the same bowl used to season the oxtail, add 1 cup water and mix well. When both sides of oxtail have browned, add the water from the bowl, stir the pot then cover it and let the meat cook for 10 – 15 minutes
• Add the left over herbs and spices, knorr powder, ketchup and enough beef broth to cover the meat.
• Stir the pot then cover it. Put dutch oven in the oven and let the oxtail cook in the for about 2 ½ to 3 hours or until the oxtail is tender and the meat falls off the bone, adding more water if necessary
• Shred the oxtail meat, discarding bones, and set aside to cool.

Step 2: Prepare the Dough

• Mix warm water and yeast in a large bowl. Let it sit until dissolved (about 5 minutes)
• In the maintime, combine warm milk, melted butter, sugar, salt, garlic powder, and minced rosemary in a bowl. Stir until everything is well-mixed.
• Pour milk mixture into the yeast mixture and mix thoroughly. Add flour and continue mixing dough; add addition flour if necessary to make a soft dough
• Transfer dough to a lightly floured surface and knead for 6-8minutes or until dough is smooth
• Place dough in a greased bowl, cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours or until doubled

Step 3: Assemble the Rolls

• After the dough has risen, punch it down and divide into 12 pieces
• Flatten each piece and add a spoonful of shredded oxtail and a sprinkle of mozzarella cheese in the center.
• Fold the corners of each dough into the center, pinching to seal and form a ball. Place each stuffed ball seam-side down in a greased baking pan, arranging them close together to form a pull-apart shape

Step 4: Bake the Rolls

• Cover with a clean cloth and let rise in a warm place for about 20 minutes or until doubled
• In a small bowl, combine melted butter, minced garlic, chopped parsley, and a pinch of salt
• Brush rolls with egg wash and bake at 350℉/177℃ for 15-20 minutes, or until golden brown
• Remove rolls from the oven and immediately brush them with garlic butter and put them back in the oven for five more minutes.

  Enjoy warm!

These rolls are the perfect way to bring Jamaican flavors to your table in a fun, easy-to-share way. Let me know if you try them out, and enjoy every cheesy, garlicky, oxtail-filled bite!