Sous Vide Oxtail Ragout


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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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.
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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


  • 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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180 F / 82.2 C Recipe Temp
Recipe Time
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