Rabos de toro al vacío

Ingredientes

• 2 pounds oxtails
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon avocado oil
• 1/4 cup red wine
• 2 garlic cloves (smashed)
• 1 bay leaf
• 2 sprigs thyme
• 1/4 cup chicken broth

Preparación

1. 1

   Heat a sous vide water bath to 175F degrees.

2. 2

   Season the oxtails with salt and pepper.

3. 3

   Heat a skillet to medium high heat and brown the oxtails in the avocado oil for 3 minutes a side.

4. 4

   Remove and let cool.

5. 5

   Add the oxtails to the bag with the remaining ingredients and vacuum seal.

6. 6

   Cook in the water bath for 40-48 hours.

7. 7

   Remove from bag and pour the bag sauce in a small saucepan.

8. 8

   Simmer the sauce from the bag for 3-5 minutes, until reduced slightly. Adjust seasoning if needed. (If too salty, add additional red wine and simmer 5 minutes).

9. 9

   Serve the oxtails over polenta, mashed potatoes or rice with the bag sauce drizzled over the top.

10. 10

    Optional: serve with the creamy horseradish sauce from this sous vide filet mignon recipe.