These Spicy Beer Braised Oxtail Sliders with Broccoli Slaw will make a great addition to your next game day menu spread. The beef oxtails slow braise in beer and spices and are fall off the (tail) bone tender. A crunchy broccoli slaw finishes off the dish served on a French baguette roll. Delish!
If you’re looking for a crowd-pleaser recipe that serves 8, then you should add these sliders to your list. The beef oxtails braise for 3 hours in IPA beer and are so tender and juicy that they fall off the “tail” bone. Assembly is super quick to get them from Tail to Stomach in a hurry. You need to try this slider recipe, believe me.
Lewis Bear Beer Company was kind enough to send out a sample of some of their beers to help the Virtual Potluck group get geared up for the big day of tailgating. A little about Lewis Bear: The company is headquartered in Pensacola and maintains offices in DeFuniak Springs and Panama City. The current president is Lewis Bear, Jr.
Ingredients in Beer Braised Oxtail
- Beef Oxtail – oxtail is best sourced from a butcher as you can select meaty tail pieces versus buying pre packaged where you will get the entire tail cut in sections where you’ll have the meaty top tail pieces but also the skinny tail tips.
- Spices – chili powder adds depth of flavor along with the fresh thyme.
- Vegetables – a mirepoix of onions, carrots and celery are added to the oxtail and add texture and flavor to the meat as it slowly cooks.
- Beer – IPA (India Pale Ale) is used in this recipe, but a stout or juicy Hazy IPA would be great as well.
- Chipotle Chiles in Adobo – adds the “spicy” to this recipe, so if you’re not a big fan of a little heat, you can cut down or cut out the quantity used in this recipe.
- Broccoli Slaw – a quick slaw adds the crunch needed for the juicy tender oxtail meat.
- French Baguette – will hold up to the tender beefy oxtail chunks, but you can use whatever type of bread you’d like.
The crowd will scream “TOUCHDOWN” when you set out this tray of Spicy Beer Braised Oxtail Sliders on the big day – or any day.
One oxtail slider is pretty filling and the recipe makes enough for 8 single servings. Plan accordingly if you’re going to have a big crowd.
A couple of the beers that were supplied from Lewis Bear. All I say is “cheers”. Delish!
Spicy Beer Braised Oxtail Sliders Recipe
Ingredients
- 3 lbs oxtail, the meatier the better
- ⅓ cup all purpose flour
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp chili powder
- 2-3 tbsp olive oil
- 1 medium yellow onion, rough diced
- 3 medium carrots, rough diced
- 4 celery, rough diced
- 2 bottles beer, IPA, any brand
- 2 tsp chipotle chiles in adobo sauce, chopped
- 6 sprigs fresh thyme
- 1 large French baguette, cut into 3 inch sections, sliced in half and toasted
Broccoli Slaw:
- 2 cups shaved broccoli stems
- ¼ cup grated carrots
- ¼ cup chopped red cabbage
- 1/3-1/2 cups mayonnaise
- 1 tsp sriracha sauce, or other hot sauce
- kosher salt, to taste
- black pepper, to taste
Instructions
- Preheat oven to 325ºF.
- In a large bowl, mix together the flour, salt, pepper and chili powder. Toss the oxtails to coat. Heat a large oven-proof pot with lid over high heat. Add the olive oil and sear the oxtails on all sides. Remove to a plate to rest. Add the onions, carrots and celery and saute for 5-8 minutes or until onions are tender. Pour in the beer and add chiles. Stir to combine. Add the oxtails back to the pot and top with fresh thyme. Add the lid and place in the preheated oven. Braise for 1 hour and turn the oxtails. Continue braising for 2 more hours. Remove from the oven and allow to cool for 5 minutes. Use 2 forks to shred the meat from the tail bone. Set aside.
- In a medium bowl add the shaved broccoli, carrots and cabbage and toss with the mayo, Sriracha and salt and pepper.
- Add about 1/4 cup of oxtail to the bottom baguette and top with 1/4 cup slaw, top with the baguette top and secure with a toothpick. Repeat with remaining 7. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Hi Heather, i just stumbled across this post really late. This will be my first time cooking oxtails, usually my aunt makes it and its amazing so I wanted to try my hand at it. I just wanted to ask if this recipe can be made in a Crock Pot? What would change?
Hi Richard! No worries – sometimes the oldies are the goodies. 🙂 To use this recipe in the crockpot, I would only use 1 bottle of beer and slow cook it for 8 hours. Otherwise, leave the recipe the same. My family LOVES oxtail – I just wish it wasn’t as crazy expensive as it is. I mean….it’s just a tail! 🙂 Hope you enjoy this one!! I also have this recipe: https://www.farmgirlgourmet.com/2011/10/emerils-one-pot-blogger-party-caribbean.html which is insanely good…excuse the awful photos! I was still learning how to shoot in poor lighting. Let me know how it goes. ~heather
Thanks for the tip! I will definitely try this and let you know how it goes.