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Home > Brazilian Recipes > Tender Beer Beef Oxtail Recipe (Pressure Cooker/Slow Cooker)

Tender Beer Beef Oxtail Recipe (Pressure Cooker/Slow Cooker)

June 24, 2019 by Denise Browning 11 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy Free

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

Beer Beef 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.

A bowl of beef Oxtail with veggies and bread on a tray

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!  

ingredients of beer oxtail recipe

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

HOW TO PREPARE BEEF OXTAIL RECIPE

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.

browned oxtail meat in the pressure cooker

  • 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.

beer oxtail in a bowl and tray with bread and drinks on the side

Curious about how does a pressure cooker work? Get our cooking time charts!

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.

cooked beer oxtail with raw package of meat on the side

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?

close up image of the stew

 

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A bowl of beef Oxtail with veggies and bread on a tray
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5 from 7 votes

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
Keywords:oxtail, oxtail recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 people
Calories634 kcal
Author Denise Browning

Equipment

  • Pressure cooker (or slow cooker)

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

  • 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.
  • 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 function.
  • 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.  
  • 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.

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

Calories: 634kcal | Carbohydrates: 11g | Protein: 73g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 249mg | Sodium: 1913mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2425IU | Vitamin C: 8.4mg | Calcium: 79mg | Iron: 10.7mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

 

 

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Filed Under: Brazilian Recipes, Dairy-Free, Easy And Delish, Gluten-Free, Pressure Cooker, Slow Cooker, Weeknight Meals/Dinner Tagged With: Beef, beer, Vegetables

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Reader Interactions

Comments

  1. Macy Brown From MakeTheBread

    June 25, 2019 at 1:15 am

    5 stars
    this is an amazing…and i read your all recipes but this is one of my favorite till now.. i will trying to making this in few days later…Thanks for sharing…!

    Reply
    • Denise Browning

      June 25, 2019 at 9:15 am

      Thank you Macy! It was a family hit. The oxtail was tender and quite delicious.

      Reply
  2. John / Kitchen Riffs

    June 26, 2019 at 9:14 am

    Oxtail is SO flavorful! And this dish looks incredibly good — really nice. Thanks.

    Reply
  3. Deb|EastofEdenCooking

    June 27, 2019 at 12:22 pm

    I haven’t had oxtail in forever! This lush dinner recipe has me updating my meal planning!

    Reply
  4. 2pots2cook

    July 1, 2019 at 7:22 am

    5 stars
    We actually make light soups and stews when the heat is on. I firmly believe they support our health and temperature balance while hoping for some rain. Thank you for revitalizing suggestion dear Denise 🙂

    Reply
  5. Grant L.

    October 11, 2019 at 10:23 am

    5 stars
    I am a single old man that has always loved oxtail. Although I grew up eating it, I struggled to find an easy recipe that would make oxtail both tender and flavorful. Well until I tried this one. It’s a keeper.

    Reply
  6. Joann

    October 11, 2019 at 3:55 pm

    5 stars
    I made this beef oxtail in the pressure cooker a couple of days ago. It was tender and so delicious. We served over rice with all the yummy sauce…. My family loved it, Denise!

    Reply
  7. Bea

    October 18, 2019 at 2:22 pm

    5 stars
    The best beef oxtail that I have ever had. It was super easy to make and tender. The flavor was robust. I served it over rice.

    Reply
  8. Kathy Meyers

    October 22, 2019 at 3:53 am

    5 stars
    This beef oxtail was super tender and delicious. It reminded the one my grandma used to make. Loved this dish!

    Reply
  9. Hester Robinault

    February 15, 2020 at 9:51 am

    5 stars
    Denise this was the most tender and flavorful oxtail that my family and i had so far. I added some other vegetables though.

    Reply

Trackbacks

  1. Beer Oxtail Recipe (Rabada na Cerveja) – My Blog says:
    September 17, 2020 at 9:01 pm

    […] 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 real hit! #oxtail #beef #slowcooker #pressurecooker #dinner #glutenfree #dairyfree #stew #beer #vegetables #easy, source : easyanddelish.com […]

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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