Cooking Instructions
About your product choice
The high marrow and bone content of oxtail meat marriages perfect with the slow and steady sous vide way of cooking. An old fashioned favourite with a rich and sticky finish
20hrs
80°
/
176°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try celeriac and swede for a perfect winter casserole
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Braised Oxtail and Carrots with Onion Jam, Madeira and Mustard Mash
All foodies love the rich flavours and sticky texture of oxtail and in this recipe the classic combination of beef and onions is a winner.
View Recipe