Sous Vide Oxtail Ragout

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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

• Step 2

  Combine the oxtail, tomatoes with their juice, beef stock, onion, celery, carrot, bay leaf, 2 teaspoons salt and 1 teaspoon pepper in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath and transfer to an ice bath. Chill in ice bath for 30 minutes.

• Step 1

  Skim off any accumulated fat from the surface of the oxtail mixture. Remove the oxtails and transfer to a plate. Reserve cooking liquid and vegetables.

• Step 2

  Pull the meat from the oxtails, Discard the bones and any large pieces of fat.

• Step 3

  Transfer the cooking liquid, vegetables, and shredded oxtail meat to a large saucepan. Bring the mixture to a simmer over medium-high heat. Reduce the heat to low and continue to simmer for 10 minutes. Season to taste with salt and pepper. Remove the bay leaf. Serve.

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