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Oxtail Asian Style – Sous Vide

updated

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Ingredients for 2 servings:

  • 1 kg oxtail
  • 5 cm ginger root
  • 1 garlic bulb(s), Chinese
  • 1 tsp fish sauce
  • 1 chili pepper(s)
  • ½ tsp black pepper
  • 150 ml water
  • 125 ml teriyaki sauce
  • 500 ml oil
  • n. B. Locust bean gum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 21 hours; Total time approx. 21 hours 30 minutes

Preheat a water bath to 85°C. Finely grate the ginger and garlic and finely slice the chili pepper. Combine all ingredients except the oxtail in a pot and bring to a boil. Remove the pot from the heat and let cool. Place all ingredients in a sous vide bag and mix thoroughly. Vacuum seal the bag and confit the oxtail in a water bath for 20 hours. Remove the meat from the oil. Strain the oil and reserve for later use. Thicken the broth with locust bean gum and serve with the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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