Sous Vide Oxtail Recipe
This sous vide oxtail recipe is bold, tender, and richly flavored. A 24-hour cook transforms a tough cut into fall-apart beef bathed in savory sauce.
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 pounds oxtails
1 (14 1/2-ounce) can diced tomatoes
1 cup beef stock
1 cup shredded onion
1/2 cup shredded celery
1/2 cup shredded carrot
1 bay leaf
Kosher salt and freshly ground black pepper
Instructions
1. Set your sous vide cooker to 180°F (82°C).
2. Place oxtail, tomatoes, stock, onion, celery, carrot, bay leaf, salt, and pepper into a sealable bag.
3. Use the water displacement method or vacuum sealer to seal. Submerge in water bath and cook for 24 hours.
4. Transfer to ice bath and chill 30 minutes. Skim fat. Remove meat and shred. Discard bones and large fat.
5. Transfer meat, veggies, and sauce to saucepan. Simmer for 10 minutes. Season and serve.
Notes
Store leftovers up to 4 days in the fridge or freeze up to 3 months. Reheat gently in sous vide at 150°F.
Nutrition
- Serving Size: 6 oz
- Calories: 540
- Sugar: 3g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
Find it online: https://sousviderecipe.com/sous-vide-oxtail-recipe/