Beef Oxtail Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Servings
8 people
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Calories
634 kcal
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Course
Main Course
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Cuisine
Brazilian
Beef Oxtail Recipe
Description
This beef oxtail recipe starts by seasoning the oxtails with salt, pepper, and cumin, then browning them in olive oil to develop flavorful crusts. Aromatics including onion and garlic, along with a bouquet of fresh herbs like thyme and oregano, are combined with pale ale beer, beef broth, tomato paste, tomato sauce, and red wine vinegar to build a complex, hearty stew base.
The seasoned oxtails and liquid ingredients are cooked together—pressure cooking method calls for 40 minutes under high pressure—followed by adding baby potatoes and carrots to soften during an additional 10 minutes of cooking. The result is tender meat close to falling off the bone with richly flavored gravy infused with herbs and mild acidity from the vinegar and beer.
Serving involves pairing the stew with crusty bread to soak up the savory sauce or creamy polenta as a comforting base. Meat can also be shredded for sandwiches or sliders providing a versatile option beyond stew.
Leftovers can be refrigerated for 3-4 days or frozen for up to 6 months. The recipe suggests substitutions for keto diets by swapping starchy root vegetables with celery and cauliflower, and replacing beer with additional beef broth to maintain flavor while reducing carbs.
Ingredients
- 4 lbs beef oxtail
- 3 ½ teaspoon salt
- 1 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 3 tablespoon olive oil
- 1 onion chopped, white
- 4 garlic minced, cloves
- 6 prigs fresh herbs (thyme, oregano, parsley or cilantro)
- 2 cups pale ale beer SEE SUBS BELOW FOR A KETO DIET
- 2 cups beef broth
- 1 teaspoon tomato paste
- 1 cup tomato sauce
- 1 tablespoon red wine vinegar
- 8 oz yellow potatoes baby
- 1 cup carrot baby
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.
Notes
- Store leftovers in airtight containers in the fridge up to 3-4 days or freeze up to 6 months.
- Thaw frozen stew in the fridge and reheat thoroughly before serving.
- Keto version: substitute carrots and potatoes with celery and cauliflower, and replace beer with extra beef broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 73g | 146% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 249mg | 83% |
| Sodium | 1913mg | 80% |
| Potassium | 343mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2425IU | 49% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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