Sous Vide Southern Oxtails Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
1 d 13 hrs
-
Total Time
1 d 13 hrs 5 mins
-
Servings
4 servings
-
Calories
1093 kcal
-
Course
Dinner
-
Cuisine
African-American Fusion
Sous Vide Southern Oxtails Recipe
Description
This recipe prepares southern-style oxtails by first seasoning and searing the meat to lock in flavor and color. The oxtails are then vacuum-sealed with seasonings including Worcestershire sauce and spices before cooking sous vide at 165°F for a prolonged period, between 36 to 100 hours, ensuring the meat becomes exceptionally tender while remaining moist.
The accompanying smothered gravy is made by sautéing onions and garlic in butter, then thickening with flour and simmering with beef stock to create a smooth, savory sauce that complements the richness of the oxtails.
The slow, controlled sous vide cooking guarantees a consistent texture and infuses flavors thoroughly. The dish is rich and comforting, ideal for serving on colder days or special meals when you have time to prepare.
Leftover oxtails keep up to one week refrigerated in airtight containers and freeze well in the sous vide bags or zip-top freezer bags for up to a month. Reheat by thawing in the refrigerator or sous vide at a low temperature, then warming in a pan or microwave.
Ingredients
Sous Vide Oxtails
- 2 tbsp vegetable oil
- 3 pounds Oxtail trimmed of excess fat, segments
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
Southern Smothered Gravy
- 4 tbsp butter
- 1 yellow onion sliced, medium
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups beef stock or beef broth
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
Sous Vide Southern Oxtails
- Pat oxtails dry and season them with the kosher salt. Set up your sous vide bath and set the temperature of your sous vide circulator to 165 degrees F.
- Pour vegetable oil into a cast iron pan over medium-high heat. Once the oil is shimmering hot, add the seasoned oxtails, but don't overcrowd the pan. Do this in batches if necessary, crowding will make the meat steam not sear.
- Sear the oxtails on every side until each side is browned, about 2 minutes each side. Place the oxtails into the sous vide-safe bags in one layer.
- Add the required amount of black pepper, worcestershire sauce, garlic and onion powders, and the bay leaf to each bag (the list amounts for these ingredients are per bag!) and vacuum seal the bags (or use the water displacement method).
- Sous vide the oxtails for at least 36 hours up to 100 hours.
Southern Oxtail Gravy
- Once the oxtails are full cooked and tender, start making the gravy. Remove the oxtails from the jus in the bag, you'll be using the jus to make the gravy.
- In a sauté pan, melt the butter over medium heat. Add the yellow onion slices to the pan and sauté them until they are golden brown, 4-5 minutes. Add the garlic to the pan and stir them in for 30 seconds.
- Add the all purpose flour, and whisk for a couple of minutes to ensure the flour taste cooks out.
- Add the reserved jus and the beef stock into the flour 1/4 cup at a time, whisking well to incorporate. If you notice the roux getting thick and seizing up, that is perfectly fine. Don't panic, just keep adding the liquid and whisking until all the stock is in and the liquid is smooth.
- Add the oxtails to the gravy and let it come to a simmer, whisking occasionally so it doesn't burn anything at the bottom, for 10-15 minutes or until the gravy has reduced and thickened.
- Serve the oxtails and gravy hot over coconut rice, mashed potatoes, grits or polenta, or any other delicious side you can think of.
Notes
- Refrigerate cooked oxtails in airtight containers for up to one week.
- Freeze cooked oxtails in sous vide-safe or freezer zip bags for up to one month.
- To reheat frozen oxtails, thaw overnight in the fridge or in a sous vide bath at 100°F for one hour, then warm through on the stove or microwave.
- Sear oxtails without overcrowding the pan to ensure proper browning and avoid steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1093 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1093kcal | 55% |
| Carbohydrates | 17g | 6% |
| Protein | 99g | 198% |
| Fat | 68g | 105% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 32g | 188% |
| Trans Fat | 1g | 50% |
| Cholesterol | 345mg | 115% |
| Sodium | 1513mg | 63% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
