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Season the oxtail with the garlic powder, onion powder, paprika, salt, and black pepper.
Add the soy sauce, Worcestershire sauce, parsley, minced garlic, and brown sugar to the oxtail and mix well.
Heat a pan with oil and brown sugar, then add the seasoned oxtail and sear on both sides.
Add the diced onion, tomato, thyme, and scotch bonnet pepper to the pan. Pour in the chicken broth.
Simmer the oxtail for 2-3 hours until tender and falling off the bone.
Remove the meat from the bones and shred it.
Make the dough by combining the flour, turmeric, salt, curry powder, butter, baking powder, buttermilk, and vegetable shortening.
Knead the dough, then let it rest in the fridge for 20-30 minutes.
Roll out the dough and cut out circles. Place a spoonful of the shredded oxtail in the center of each circle.
Fold the dough over the filling, seal the edges with a fork, and brush with egg wash.
Bake the patties at 420°F for 20 minutes until golden brown.