Tender Beer Oxtail Recipe (Pressure Cooker/Slow Cooker)

This is a sponsored post written by me on behalf of Rumba Meats. All opinions are 100% mine.

Beer Oxtail (Rabada na Cerveja) is a fork-tender, bone-sucking, delish stew that can be prepared either in the pressure cooker or slow cooker. It’s a crowd-pleasing dish, perfect for celebrating soccer games with family and friends this summer.

Do you love watching sports? How about soccer tournaments? Well, let me tell ya something: Beer Oxtail is game on!

This soul food dish is so tender that the meat falls off the bone and melts in your mouth. Moreover, it is quite easy to prepare in quantity for sharing with family and friends while watching the big match.

You can also shred the meat with forks and serve it in sandwiches or sliders. 

In Brazil, we joke around by saying that oxtail is the ideal dish to serve for the big game since we look forward to seeing our opponent at the tail of the line– behind our favorite team! 

The reason why is because soccer is such a huge part of Brazilian culture. The big match is more like an event of epic proportions — crowded, people dressed in the colors of their team and with faces painted… We cheer loudly and even suffer when the match doesn’t go in our team’s favor.

There are dishes related to victory, or to the opponent’s misfortune…  and a lot of high hopes going on. The memories are priceless! 

And the food is fun and tasty. Our oxtail recipe calls for beer, vegetables, spices, and Rumba Meats Beef Oxtails — which are widely available at grocery stores or shop for the cut on Amazon. Just find a store near you and also get a coupon.  Rumba Meats  are of the highest quality, have a long shelf life, and celebrate the values tied to Hispanic/Latin heritage… our gente!  

It’s one of those win-win dishes that you want to make again and again. 

HOW TO PREPARE BEER OXTAIL

This oxtail recipe can be prepared either in the pressure cooker or slow cooker. 

PRESSURE COOKER

First, season beef oxtails with salt, pepper, and cumin on all sides. 

Second, turn ON the pressure cooker and press the saute mode. Once heated, add oil and brown oxtails on both sides, about 5-7 minutes.

Add onions, garlic, herbs, beer, broth, tomato paste and sauce, and vinegar. Cover and seal pressure cooker. Set to “Manual” at high pressure  or press the stew function. Set to 40 minutes.

Let the pressure release on its own, then turn the valve to “Venting”, using tongs. Remove lid and add potatoes and carrots.  

Cover and seal pressure cooker. Set to “Manual” at high pressure or press the stew mode. Set to 10 minutes this time. When the time is over, turn the valve to “venting” using tongs. Remove the lid and press “cancel”.

Serve beer oxtail stew with a hard-crusted bread or creamy polenta, or shred meat with two forks to make sliders or sandwiches.  

SLOW COOKER

Season beef oxtails with salt, pepper, and cumin on all sides.

Turn on the slow cooker. If choosing not to brown beef oxtail in oil in a large skillet first, simply add all the ingredients to the slow cooker bowl, skipping the oil. 

Secure lid and set to 8 hours on low or 4 hours on high. 

When the time is done, turn off slow cooker, remove lid, and serve oxtail soup with slices of toasted baguette or creamy polenta, or shred meat with two forks to make sliders or sandwiches.

ABOUT OXTAIL

It comes from the tail of cattle. It’s a bony, gelatin-rich meat that is best braised, slow-cooked as a stew, or cooked in the pressure cooker.

It is the base for several traditional dishes in the world, including in the UK, Italy, South America, West Africa, and China, among others.

In my home country of Brazil, beef oxtail is the main ingredient for “rabada” which can be prepared with red wine or beer and vegetables.  

Oxtails are a great source of protein and fat, and are rich in gelatin, ideal for a low-carb or keto diet.

OXTAIL STEW STORAGE

Store leftovers in an airtight container for up to 3-4 days in the fridge, or for up to 6 months in the freezer. 

Thaw in the fridge and heat well before eating.

SUBSTITUTIONS

If you are on a keto diet, use celery and cauliflower instead of carrots and potatoes. 

Also, replace beer with additional beef broth.

MORE PRESSURE COOKER/SLOW COOKER RECIPES

Black Beans and Rice (pressure cooker)

Sweet and Sour Pork (pressure cooker)

Slow Cooker Lean Pork Stroganoff

Beef Stroganoff (slow cooker)

Beef Brisket (pressure cooker/slow cooker)

Chicken Satay Curry (slow cooker)

Slow Cooker Rice Pudding

Chinese Barbecue Ribs  (slow cooker)

Instant Pot Beef Short Rib Pot Roast

Are you ready? The game is on… with our champion beer oxtail! 😉 Which team are your cheering for?

5 from 6 votes

Print

Beer Oxtail Recipe (Rabada na Cerveja)

Beer Oxtail (Rabada na Cerveja) is a fork-tender, bone-sucking, delish stew that can be prepared either in the pressure cooker or slow cooker.

Course Main Course

Cuisine Brazilian

Keyword oxtail, oxtail recipe

Prep Time 15 minutes

Cook Time 50 minutes

Servings 8 people

Calories 634 kcal

Author Denise Browning

Ingredients

• 4 lbs Rumba Meats Beef Oxtails
• 3 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 white onions chopped
• 4 garlic cloves minced
• 6 sprigs fresh herbs (thyme, oregano, parsley or cilantro)
• 2 cups pale ale beer
• 2 cups beef broth
• 1 tsp tomato paste
• 1 cup tomato sauce
• 1 tbsp red wine vinegar
• 8 oz baby yellow potatoes
• 1 cup baby carrots

Instructions

1. PRESSURE COOKER: Season beef oxtails with salt, pepper, and cumin on all sides. Turn ON the pressure cooker and press the saute mode. Once heated, add oil and brown oxtails on both sides, about 5-7 minutes.

2. Add onions, garlic, herbs, beer, broth, tomato paste and sauce, and vinegar. Cover and seal pressure cooker. Set to "Manual" at high pressure or press the stew function. Set to 40 minutes.

3. Let the pressure release on its own, then turn the valve to "Venting," using tongs. Remove lid and add potatoes and carrots. Cover and seal pressure cooker. Set to "Manual" at high pressure or press the stew function.

4. Set to 10 minutes this time. When the time is done, turn the valve to "Venting," using tongs Remove the lid and press "cancel". Serve beer oxtail stew with a hard-crusted bread or creamy polenta, or shred meat with two forks to make sliders or sandwiches.  

5. SLOW COOKER: Season beef oxtails with salt, pepper, and cumin on all sides. Turn on the slow cooker. If choosing not to brown beef oxtail in oil in a large skillet first, simply add all the ingredients to the slow cooker bowl, skipping the oil. 

6. Secure lid and set to 8 hours on low or 4 hours on high. When the time is done, turn off slow cooker, remove lid, and serve oxtail soup with slices of toasted baguette or creamy polenta, or shred meat with two forks to make sliders or sandwiches.

Recipe Notes

• Store leftovers in an airtight container for up to 3-4 days in the fridge, or for up to 6 months in the freezer. Thaw in the fridge and heat well before eating.
• If you are on a keto diet, use celery and cauliflower instead of carrots and potatoes. Also, replace beer with additional beef broth.

Nutrition Facts

Beer Oxtail Recipe (Rabada na Cerveja)

Amount Per Serving

Calories 634 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g60%

Cholesterol 249mg83%

Sodium 1913mg80%

Potassium 343mg10%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 3g3%

Protein 73g146%

Vitamin A 2425IU49%

Vitamin C 8.4mg10%

Calcium 79mg8%

Iron 10.7mg59%

* Percent Daily Values are based on a 2000 calorie diet.