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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

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
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