How To Cook Oxtails In Ninja Foodi
Introduction
Oxtails, once a humble cut of beef, have risen in popularity to become a prized ingredient in cuisines around the world. Rich in collagen and deeply flavorful, they become meltingly tender when cooked low and slow. The Ninja Foodi, with its pressure cooking and slow cooking capabilities, makes mastering oxtails at home easier than ever. This guide focuses on how to cook oxtails in Ninja Foodi, ensuring a delicious and satisfying result every time.
Ingredients
Oxtails: 2-3 pounds, cut into 1-2 inch pieces Olive Oil: 2 tablespoons Onion: 1 large, chopped Celery: 2 stalks, chopped Carrots: 2 medium, chopped Garlic: 4 cloves, minced Beef Broth: 6 cups (can substitute with chicken broth or water) Tomato Paste: 2 tablespoons Worcestershire Sauce: 1 tablespoon Dried Thyme: 1 teaspoon Dried Bay Leaf: 1-2 leaves Salt and Black Pepper: To taste Optional Additions: Red wine (1/2 cup), potatoes, turnips, butter beans
Preparation Steps
Before embarking on the cooking journey, proper preparation is key to maximizing flavor. Begin by rinsing the oxtails under cold running water. Pat them dry with paper towels. This helps with browning. Season generously with salt and freshly ground black pepper. Consider adding other dry seasonings like garlic powder, onion powder, or smoked paprika for extra depth. Allowing the seasoned oxtails to sit at room temperature for about 30 minutes before cooking can also enhance browning. If marinating, use a flavorful marinade (such as a Jamaican-inspired marinade with scotch bonnet peppers, allspice, and soy sauce) and let the oxtails sit in the refrigerator for at least 2 hours, or preferably overnight.
Cooking Instructions
1. Sear the Oxtails: Turn on the Ninja Foodi to the “Sear/Saut” function. Add olive oil to the pot. Once hot, sear the oxtails in batches until browned on all sides. This step is crucial for developing a rich, deep flavor. Remove the oxtails and set aside. 2. Saut Aromatics: Add the chopped onion, celery, and carrots to the pot. Saut until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute until fragrant. 3. Deglaze the Pot: If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Allow the wine to reduce slightly. 4. Combine Ingredients: Return the oxtails to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Ensure the oxtails are mostly submerged in the liquid. 5. Pressure Cook: Close the lid of the Ninja Foodi and set the valve to “Sealing.” Select the “Pressure Cook” function on high pressure. Cook for 45-60 minutes, depending on the size of the oxtails. The larger the oxtails, the longer the cooking time. 6. Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes. This helps prevent the oxtails from becoming tough. After 15 minutes, carefully release any remaining pressure. 7. Optional: Slow Cook (After Pressure Cooking): For even more tender results, after the natural pressure release, remove the oxtails and set the Ninja Foodi to slow cook on low for 2-4 hours. This allows the collagen to break down further, resulting in incredibly tender meat. 8. Add Vegetables (if using): If adding potatoes, turnips, or butter beans, add them during the last hour of slow cooking or the last 15 minutes of pressure cooking. 9. Thicken the Sauce (Optional): If desired, remove the oxtails and vegetables from the pot. Set the Ninja Foodi back to the “Sear/Saut” function. Simmer the sauce until it thickens to your liking. Alternatively, whisk together a slurry of cornstarch and water (1 tablespoon cornstarch to 2 tablespoons water) and stir it into the simmering sauce.
Serving Suggestions
Oxtails are incredibly versatile and can be served in a variety of ways. Traditionally, they are served over rice, mashed potatoes, or creamy polenta. They also pair well with roasted root vegetables like parsnips and sweet potatoes. In Jamaican cuisine, oxtails are often served with rice and peas (kidney beans cooked with coconut milk). Consider garnishing with fresh herbs like parsley or thyme. A dollop of sour cream or a sprinkle of grated Parmesan cheese can also add a touch of richness. For a more contemporary presentation, serve the oxtails over toasted sourdough bread or in a hearty stew.
Tips and Common Mistakes
Don’t Skip the Sear: Searing the oxtails is essential for developing a deep, rich flavor. Be patient and brown them well on all sides. Don’t Overcrowd the Pot: Sear the oxtails in batches to prevent overcrowding, which can lower the temperature and result in steaming instead of browning. Use Enough Liquid: Ensure the oxtails are mostly submerged in liquid during pressure cooking to prevent them from drying out. Allow for Natural Pressure Release: Releasing the pressure naturally helps prevent the oxtails from becoming tough. Adjust Cooking Time: Cooking times may vary depending on the size and thickness of the oxtails. Check for tenderness after the initial cooking time and add more time if needed. Skim the Fat: After cooking, skim off any excess fat from the surface of the sauce for a cleaner flavor. Season to Taste: Always taste and adjust the seasoning as needed. Salt and pepper are your friends!
Explore More Cooking Guides
Learning how to cook oxtails in Ninja Foodi unlocks a world of deeply satisfying flavors and culinary possibilities. Their rich, savory character and melt-in-your-mouth tenderness make them a truly special dish. This guide provides a foundational understanding, but the recipe can be easily adapted to suit individual preferences and dietary needs. Whether you prefer a classic braised oxtail stew or a more exotic, spice-infused creation, the Ninja Foodi makes it easy to achieve consistently delicious results. Embrace the opportunity to experiment with different flavors and ingredients, and discover your own signature oxtail recipe. Embark on this culinary adventure and explore more cooking guides at foodrecipestory.com.
