Air Fryer Cajun Oxtails
Make these delicious air fryer cajun oxtails, cooked in a flavorful marinade. No need to pressure cook or bake.
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Servings: 2 servings
Calories: 662kcal
Equipment
- food processor or blender
Ingredients
- 1 lb oxtails trim excess fat
- 1/2 tbsp tomato paste
- 1/4 small tomato
- 1/4 small onion
- 2 garlic cloves
- 1/2 tbsp worcestershire sauce
- 1/2 tbsp soy sauce
- 1 tbsp cajun seasoning
- 2 cups beef broth 1/2 cup for marinade and 1.5 cups for cooking process
- 1/2 tsp salt or to taste
- 1/2 tsp ground black pepper or to taste
- 1 small red chili pepper seeds removed
- 1 sprig thyme
- 2 sprigs parsley
- 1 sprig oregano
- 1 green onion
- 1/2 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 green bell pepper
- chives for garnishing
Instructions
- Ideally, preparation for this recipe should begin the night before. Since we are not pressure cooking the oxtails, they do need to marinate overnight which helps to tenderize the meat.
- Clean the oxtail and trim the excess fat. Leave some of the fat on for flavor.
- In a food processor or blender, combine the salt, pepper, garlic, thyme, parsley, soy sauce, worcestershire sauce, olive oil, tomato, oregano, tomato paste, red chili pepper, brown sugar, onion, green bell pepper, green onion, cajun seasoning and beef broth. Pulse until well incorporated.
- Combine the oxtail and marinade in an air tight container and refrigerate overnight.
- Transfer the oxtail and all of the marinade to an 8 inch ramekin baking dish (typically fits an air fryer that is at least 7QT)
- Add an additional 1/2 cup of beef broth to the ramekin with the oxtails and cook at 325 degrees for 90 minutes (cooking times may vary depending on the size of the oxtails, for larger oxtails you will need to extend the cooking time)
- Open the air fryer every 25-30 minutes to stir and add 1/2 cup of beef broth so the liquid in the ramekin does not dry out.
- The oxtails are ready when they've reached an internal temperature of 160 degrees F. You can use a kitchen thermometer to test the temperature.
- Garnish with chopped chives and enjoy.
Notes
- Cooking time will vary depending on the size of your oxtails. The only way to know they are fully cooked is by checking that the internal temperature has reached at least 160 degrees F.
- It is a must to check the oxtails every 25-30 minutes to add more beef broth and stir, otherwise the liquid will dry out and it will either burn or have a rubbery texture.
- This recipe works best when the meat is marinated overnight because it helps to tenderize the oxtails since we are not using a pressure cooker.
Nutrition
Calories: 662kcal | Carbohydrates: 13g | Protein: 74g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 249mg | Sodium: 2148mg | Potassium: 368mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2031IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 11mg