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Pressure Cooker Smoked & Spicy Oxtail

Featuring:
Rumba® Beef Oxtails

Plated Smoked and Spicy Oxtail
Bren Herrera Head-shot

Original Blog & Recipe by
Bren Herrera

Bren is a bilingual lifestyle expert, TV personality, author and social advocate with a penchant for exploring and curating the best of life. She uses food, travel and culture to introduce new experiences through her cooking and storytelling. In her very soulful kitchen, she combines Cuba’s vibrant plate, seeded in African, European, and Spanish culture and cuisine, with modern flavors and textures, to create memorable and smart dishes.

See more of my recipes

Smoked & Spicy Oxtail

Ingredients

  • Rumba® Beef Oxtails (3 pounds)
  • 1/4 cup olive oil
  • 2 teaspoons smoked wood salt (or salt of choice)
  • 3 teaspoons smoked paprika
  • 1½ cups tomato sauce or 3 medium tomatoes, pureed
  • 3 tablespoons red wine vinegar
  • 1 bottle of Merlot or Cabernet Sauvignon
  • 1 red bell pepper, cut into 1/2 inch strips
  • 1 Spanish onion (or yellow onion), cut into 1/2 inch strips
  • 5 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated or 2 teaspoons powdered
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons ground nutmeg
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

Pressure Cooker Method

  1. Clean beef oxtail, minimally trimming excess fat with a paring knife. Some fat is good, it will render and add flavor to the sauce.
  2. Season oxtail with salt and smoked paprika. Add olive oil to pressure cooker on low heat.
  3. Add oxtail; raise heat to medium and brown for 5 to 10 minutes, turning with tongs, until evenly browned.
  4. Add remaining ingredients to pressure cooker. Stir gently. Close pressure cooker. Turn to high pressure, set to cook for 30 minutes over high heat. When high pressure is reached, reduce heat to medium and continue cooking until timer goes off, or until oxtail is tender and reaches an internal temperature of 160ºF.
  5. When done, turn off heat, keeping the lid on and automatically releasing pressure. Let sit for 5 to 7 minutes. When ready to serve, gently stir with a wooden spoon.
  6. Taste and adjust salt and pepper, if needed.

Stove Top Method

  1. Clean beef oxtail, minimally trimming excess fat with a paring knife. Some fat is good, it will render and add flavor to the sauce.
  2. In a 6-quart Dutch oven, season oxtail with salt and smoked paprika. Add olive oil to Dutch oven and heat over medium heat. Add oxtail and brown, turning with tongs, until evenly browned.
  3. Add remaining ingredients to Dutch oven. Stir gently. Cover and cook for 45 to 55 minutes over medium-low heat until oxtail is tender and appears to fall off bone and reaches an internal temperature of 160ºF.
  4. When done, turn off heat, keeping lid on. Let sit for 5 to 7 minutes. When ready to serve, gently stir with a wooden spoon.
  5. Adjust salt and pepper to taste.