Sous Vide Oxtail Shepherd's Pie
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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Ingredients for 4
4 large oxtails
Salt and freshly ground black pepper
1/4 cup tomato puree
1 tablespoon extra virgin olive oil or vegetable oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 Marsala wine
1/2 cup prepared mashed potatoes, warmed
1/2 cup demi-glace (see note), warmed
Chopped fresh parsley, for serving
Bread, for serving (optional)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
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Step 2
Season the oxtails liberally with salt and pepper. Place in a large zipper lock or vacuum seal bag with the tomato puree. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 15 hours. Cover the water bath with plastic wrap to minimize water evaporation.
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Step 4
About 10 minutes before the oxtail is finished, begin preparing the vegetables: Heat the oil in a large skillet over medium high heat. When the oil is shimmering, add the onion and celery.
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Step 5
Sauté until the vegetables have softened and turned translucent, about 5 minutes. Remove from heat until the oxtail is finished.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the oxtails from the bag and transfer to a cutting board. Remove the meat from the bones and shred into bite-sized pieces. Discard bones and any large pieces of fat.
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Step 1
Return the large skillet to medium-high heat. Add the oxtail to the vegetables, stirring well. Add the Marsala and bring to a rapid simmer.
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Step 2
Cook, scraping up any browned bits from the bottom of the skillet, until the wine is almost completely reduced. Remove from heat.
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Step 3
Using a 2 3/4- to 3 1/2-inch ring mold, plate the meat mixture on 4 serving plates. Top with mashed potatoes. Drizzle demi-glace around the meat mixture. Remove ring mold and garnish with parsley and bread, if desired.