Braised Oxtail

That is a fantastic question! Braised oxtail is a classic comfort food, but traditional braising takes many hours.¹ Using a multi-cooker (like a Ninja Foodi) that has both a pressure cooker and an Air Fryer function is the best way to get a similar result quickly.

A standard basket-style air fryer is not suitable for “braising” as it requires liquid. The best approach for a beginner using an air-frying device is to use one with a pressure cooker function for the main braise, and then the Air Fryer function to finish and crisp the meat.

Here is a simplified recipe for Pressure-Braised and Air-Crisped Oxtail for beginners:

Quick Braised Oxtail (Pressure Cooker & Air Fryer Method)

This recipe is best done in a multi-cooker that has both pressure cooking and air frying (crisping) functions.

Ingredients

Component	Quantity	Notes
Oxtail	$1.5 \text{ lbs}$	Cut into pieces by your butcher
Oil	2 Tbsp	Vegetable or Olive Oil
Aromatics	1 large	Yellow onion, chopped
	4 cloves	Garlic, minced
	1 tsp	Fresh or dried Thyme
Seasoning	1 Tbsp	Oxtail or Caribbean Seasoning blend
	1 tsp	Salt (or to taste)
	$\frac{1}{2}$ tsp	Black Pepper
Liquid & Sauce	$1 \text{ cup}$	Beef Broth (low-sodium)
	1 Tbsp	Soy Sauce or Worcestershire Sauce
	1 Tbsp	Brown Sugar or Browning Sauce (optional, for color)
Thickener	1 Tbsp	Cornstarch + 2 Tbsp cold water (slurry)

Equipment

Multi-Cooker with Pressure Cooker and Air Fryer/Crisping lid (e.g., Ninja Foodi, Instant Pot Duo Crisp).
A small, oven-safe baking dish that fits inside your air fryer basket/pot (if using a standard air fryer for the braise).

Instructions

Part 1: Pressure Braise (For Tenderness)

Season the Oxtail: Pat the oxtail pieces dry with paper towels.² In a bowl, toss them with the seasoning blend, salt, and pepper.
Sear the Meat: Set your multi-cooker to Sauté/Sear on medium-high heat. Add the oil. Once hot, brown the oxtail pieces in batches for 3-4 minutes per side.³ Do not overcrowd the pot. Remove the seared oxtail and set aside.
Sauté Aromatics: Add the chopped onion and thyme to the pot and sauté for 3-5 minutes until softened. Add the garlic and cook for 1 minute more.
Deglaze and Add Liquid: Pour in a splash of the beef broth and scrape up any browned bits from the bottom of the pot (this is important to prevent a ‘burn’ error).⁴ Add the remaining beef broth, soy sauce/Worcestershire, and brown sugar.
Pressure Cook: Return the seared oxtail to the pot. Close the pressure lid and set the vent to Sealing. Pressure Cook on High for 60 minutes.
Release Pressure: Once the cook time is complete, allow the pressure to Natural Release for 10-15 minutes, then switch the valve to Venting to release any remaining pressure.

Part 2: Thicken and Crisp (The Air Fryer Finish)

Thicken the Sauce: Open the lid and remove the oxtail pieces (the meat should be falling off the bone). Set the pot back to Sauté (low heat). In a small bowl, mix the cornstarch and cold water to make a slurry.⁵ Whisk the slurry into the sauce in the pot and let it simmer for 2-3 minutes until the sauce has thickened into a rich gravy.
Crisp the Oxtail (Optional): This step gives it a beautiful, restaurant-quality crust.
- Place the oxtail pieces (without the gravy) into the air fryer basket or rack.
- Set the Air Fryer to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) and cook for 5-8 minutes, or until the edges are nicely browned and caramelized. Watch carefully to prevent burning.
Serve: Toss the crispy oxtail back into the rich gravy and serve immediately over rice, mashed potatoes, or polenta.