Description
Discover the ultimate sous vide oxtail stew recipe—fall-off-the-bone tender after 14 hours in a rich red wine sauce. Perfect for cozy dinners.
Ingredients
Scale
- 2.5 pounds (1.15kg) oxtail pieces
- Salt
- Freshly ground pepper
- Chopped parsley for garnishing
For the stew sauce:
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups of celery, chopped
- 3 medium carrots, chopped
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 6-ounce can tomato paste
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tamari or soy sauce
- 3 bay leaves
Instructions
- Set up the sous vide: Preheat the water bath to 185°F (85°C).
- Prepare the oxtail: Season the oxtail pieces lightly with salt and pepper. In a large, greased skillet, sear the oxtail over high heat, rendering the fat on all sides for 30-45 seconds per side. Remove the oxtail from the skillet and let it cool.
- Make the stew sauce: In the same skillet, reduce the heat to medium-high, add the onion, garlic, and a pinch of salt, and cook, stirring often, until slightly browned. Add celery, carrots, bell peppers, and stir in tomato paste. Spread it out using your spatula. Add paprika, cayenne pepper, oregano, and ground black pepper to the skillet. Stir and cook until well combined. Pour the wine into the skillet, followed by Worcestershire sauce and soy sauce. Add bay leaves and stir. Continue cooking until the wine evaporates, about 1 minute. Remove from the heat and let the sauce cool. (The sauce will look pretty thick, and that’s fine. Once it goes into the sous vide bag together with the oxtail, it will make its own juice.)
- Bag the oxtail stew: Prepare two sous vide bags (I used custom-cut vacuum rolls). Place half of the oxtail in one bag and add half of the stew sauce. Do the same with the other bag. Vacuum seal the bags.
- Sous vide the oxtail stew: By now, your water should have reached 185°F (85°C). Lower the oxtail stew bags in the water bath. Cover the cooking vessel to prevent water from evaporating, and set the timer for 14 hours.
- Serve. Once the timer is off, remove from the water bath. Cut the bags open and serve over mashed potatoes or mashed cauliflower. Garnish with chopped parsley. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 602
- Sugar: 8.2g
- Sodium: 1521.4mg
- Fat: 31.8g
- Saturated Fat: 9.8g
- Trans Fat: 0g
- Carbohydrates: 19.3g
- Fiber: 4.4g
- Protein: 52.5g
- Cholesterol: 198.4mg