Ingredients

The following ingredients have 4 Servings
  • 2 pounds oxtails
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1/4 cup red wine
  • 2 garlic cloves (smashed)
  • 1 bay leaf
  • 2 sprigs thyme
  • 1/4 cup chicken broth

Instruction

  • Heat a sous vide water bath to 175F degrees.
  • Season the oxtails with salt and pepper.
  • Heat a skillet to medium high heat and brown the oxtails in the avocado oil for 3 minutes a side.
  • Remove and let cool.
  • Add the oxtails to the bag with the remaining ingredients and vacuum seal.
  • Cook in the water bath for 40-48 hours.
  • Remove from bag and pour the bag sauce in a small saucepan.
  • Simmer the sauce from the bag for 3-5 minutes, until reduced slightly. Adjust seasoning if needed. (If too salty, add additional red wine and simmer 5 minutes).
  • Serve the oxtails over polenta, mashed potatoes or rice with the bag sauce drizzled over the top.
  • Optional: serve with the creamy horseradish sauce from this sous vide filet mignon recipe.