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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Recipe Temp 180 F / 82.2 C
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This dish is a great spin on a Gordon Ramsay favorite. Although it's a time-consuming dish to create (cooking time: 15 hours), it's worth-while, guaranteed. Please note: This recipe assumes you have mashed potatoes and demi-glace available. If not, prepare in advance. Demi-glace is reduced veal and vegetables stock. If you don't have access to prepared demi-glace or don't want to make your own, you can prepare a semi-demi-glace a la Julia Child: Combine 2 quarts beef stock with 2 tablespoons red wine in a large saucepan. Bring to a simmer and reduce until stock is thick and syrupy. It should measure between 1 and 2 cups.
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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)


  • 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 1

      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 2

      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 3

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

    • Step 4

      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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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time