Sous Vide Oxtails

Sous Vide Oxtails are fall-off-the-bone delicious with a rich red wine sauce and tender and juicy texture after slow cooking for 48 hours!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 175F degrees.
2. 2Season the oxtails with salt and pepper.
3. 3Heat a skillet to medium high heat and brown the oxtails in the avocado oil for 3 minutes a side.
4. 4Remove and let cool.
5. 5Add the oxtails to the bag with the remaining ingredients and vacuum seal.
6. 6Cook in the water bath for 40-48 hours.
7. 7Remove from bag and pour the bag sauce in a small saucepan.
8. 8Simmer 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. 9Serve the oxtails over polenta, mashed potatoes or rice with the bag sauce drizzled over the top.
10. 10Optional: serve with the creamy horseradish sauce from this sous vide filet mignon recipe.