Description
Oxtail needs slow cooking to become tender, but the air fryer is excellent for browning and finishing. This recipe gives you fall-apart soft meat with crispy edges and rich gravy flavor.
Ingredients
- 1–1.5 kg oxtail (as shown in your image)
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 2 bay leaves
Instructions
Step 1: Season & Air Fry (for browning)
- Pat oxtail dry.
- Mix with oil, salt, pepper, paprika, and garlic powder.
- Preheat air fryer to 200°C.
- Air fry for 12–15 minutes, shaking halfway, until browned.
Step 2: Slow Cook (important for tenderness)
- Transfer oxtail to a pot or pressure cooker.
- Add onion, garlic, broth, soy sauce, thyme, and bay leaves.
- Simmer:
- Stovetop: 2.5–3 hours
- OR Pressure cooker: 35–45 minutes
Cook until meat is very tender.
Step 3: Air Fry Finish (crispy edges)
- Remove cooked oxtail from liquid.
- Place back in air fryer at 200°C for 5–8 minutes
- This creates a crispy, caramelized outer layer.
Step 4: Optional Gravy
- Simmer leftover broth until thick
- Add cornstarch slurry if needed
Nutritional Facts (Approx. per serving)
- Calories: 480–550 kcal
- Protein: 35–40 g
- Fat: 30–35 g
- Carbohydrates: 3–5 g
- Iron: High
Pro Tips
- Oxtail cannot be made tender by air fryer alone—it must be slow cooked
- The air fryer step is mainly for browning and crisping
- For extra flavor, marinate overnight
