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Beer Oxtail

Recipe courtesy of Denise Browning with Easy and Delish.

Featuring:
Rumba® Beef Oxtails

Rumba Meats Beef Oxtail Stew in a Bowl

Ingredients

  • Rumba® Beef Oxtails (1 package)
  • 3½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 3 tablespoons olive oil
  • 1 white onion, chopped
  • 4 garlic cloves, minced
  • 6 sprigs fresh herbs (thyme, oregano, parsley or cilantro)
  • 2 cups pale ale beer
  • 2 cups beef broth
  • 1 teaspoon tomato paste
  • 1 cup tomato sauce
  • 1 tablespoon red wine vinegar
  • 1/2 pound baby yellow potatoes
  • 1 cup baby carrots
  • Toasted baguette slices, as needed

Instructions

  1. For pressure cooker: Season beef oxtails with salt, pepper and cumin on all sides. Turn on pressure cooker and press sauté mode. Once heated, add oil and brown oxtails on both sides, about 5 to 7 minutes.
  2. Add onions, garlic, herbs, beer, broth, tomato paste, tomato sauce, and vinegar. Cover and seal pressure cooker. Set to “manual” at high pressure or press stew function. Set time to 40 minutes, or until oxtails are tender and reaches an internal temperature of 160ºF.
  3. Let pressure release on its own, then turn valve to “venting” using tongs. Remove lid; add potatoes and carrots. Cover and seal pressure cooker. Set to “manual” at high pressure or press stew function.
  4. Set to 10 minutes. When time is done, turn valve to “venting” using tongs. Remove lid and press “cancel”.
  5. Serve oxtail stew with a hard-crusted bread or creamy polenta, if desired. Or shred meat with two forks to make sliders or sandwiches.
  6. For slow cooker: Season beef oxtails with salt, pepper and cumin on all sides. Heat oil in a skillet, add oxtails and brown evenly over medium-high heat, then transfer to slow cooker. Or skip browning step (and olive oil) and add seasoned oxtails directly to slow cooker. Add onions, garlic, herbs, beer, broth, tomato paste, tomato sauce, and vinegar.
  7. Secure lid and set to 8 hours on low or 4 hours on high, or until tender and internal temperature of oxtails reaches 160ºF.
  8. Serve oxtail soup with toasted baguette slices or creamy polenta, if desired. Or shred meat with two forks to make sliders or sandwiches, if desired.