Sous Vide Oxtail Shepherd's Pie

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

• Step 1

  Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

• 

  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.

• 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.

• 

  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.

• Step 5

  Sauté until the vegetables have softened and turned translucent, about 5 minutes. Remove from heat until the oxtail is finished.

• Finishing Steps

• 

  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.

• 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.

• Step 2

  Cook, scraping up any browned bits from the bottom of the skillet, until the wine is almost completely reduced. Remove from heat.

• 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.

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