Oxtail (like most tail meat) can be tough, which is why it’s often braised for extended periods of time and made into a ragout — a rich preparation with tomatoes, onions, and other aromatics. When done well, oxtail ragout is a rich, comforting, melt-in-your mouth meat sauce that is made even more comforting when served with potato gnocchi or a fresh pasta like pappardelle. This sous vide oxtail ragout preparation cooks for 24 hours in the Anova Sous Vide Precision Cooker, but the result is well worth the wait.
Provided by: SmallRecipe.com
Total time: 24 hours 00 minutes
Prep time: 045 minutes
Yield: Ingredients for 4
|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|
Bison Oxtails are ideal for slow roasting in soups and stews, the tender meat comes right off the bone. Collagen and gelatin rich, this cut of meat is very tough with cooked incorrectly. Sous Vide is a perfect method for ensuring that the oxtails are fall apart tender, and the Anova Precision Oven will shine in doing that task. In this dish, we pair it with Polenta that is also cooked sous vide for 2 hours. The result is a super hearty make ahead dinner that is guaranteed to satisfy the hungriest of appetites.At Anova Culinary, we love Crowd Cow’s Blackwing Farms Bison Oxtail because unlike feedlot Bison, they have found the very best sources of pasture-raised, grass-finished Bison in the U.S. Their Bison is raised entirely on expansive pastures, providing an ideal environment for reestablishing and promoting the livelihood of these majestic animals. Fed entirely on natural grasses, Crowd Cow’s Bison meat is extremely lean, packed with nutrients, and has less total calories than even chicken! It’s the best meat you can use for a rich but healthy version of oxtail with polenta!
Provided by: SmallRecipe.com
Total time: 1470 minutes
Prep time: 30 minutes
Cook time: 1440 minutes
|2 lbs of Crowd Cow Bison Oxtail|
|0 of Salt and pepper|
|2 Tbsp of Butter|
|2 of Large shallots, quartered|
|3 Cloves of Garlic, smashed|
|1 Sprig of Sage|
|3 Sprigs of Thyme|
|2 of Bay leaves|
|2 cups of Beef broth, divided|
|2 cups of Red wine, divided|
|1 Tbsp of Soy sauce|
|2 Tbsp of Butter for finishing|
|1 cup of Polenta|
|2 cups of Chicken Stock|
|2 cups of Milk|
|4 Tbsp of Butter|
|0 of Salt to taste|
- Season Oxtail pieces with salt and pepper and brown in a heavy skillet or a cast iron pan on medium high temperature. Set aside.
- Wipe the same pan with a paper towel and add butter, shallots, and garlic. Caramelize the vegetables and add the herbs, then deglaze with 1 cup of red wine. Simmer a little bit and add 1 cup of beef stock and soy sauce for flavor. Reduce sauce to medium thickness.
- Place Oxtails in a vacuum bag and pour sauce. Seal bag. I recommend using a vacuum bag for longer cooks in the APO because not only does it keep your Oven clean, the bag also ensures as an added layer of protection so that your sauce doesn’t get watered down during the long and slow cook.
- Cook in the Anova Precision Oven for 24 hours at 185F 100 Steam, Sous Vide Mode.
- In the meantime, you can make your polenta by combining polenta, stock, milk butter and a pinch of salt in vacuum seal bag. Sous Vide this for 2 hours in the APO under the same settings as the Oxtails. At this point, you can either flash chill the polenta for future use, or get it ready to heat and serve.
- When getting ready to serve, combine 1 cup beef stock and 1 cup red wine in a sauce pot. Break out the Bison oxtails and strain sauce contents into the sauce pot. Reduce until thick. Finish with butter so sauce is shiny.
- Heat up polenta to desired thickness on a stove. To serve, arrange the fall off the bone, tender oxtail pieces on a bed of polenta on a serving dish. Pour finish red wine sauce on top and garnish with your choice of herbs or blistered tomatoes.