Crumbed Ox Tail?

Just looking for some advice in regards to cooking oxtail. I want it to be meltingly tender/gelatinous but still be slightly firm on the bone as I want to roll it in panko breadcrumbs and deep fry it on the bone before serving. I'm going to brine the ox tail first then apply a dry rub before smoking it but I'm now considering reducing the time in the smoker and finishing sous vide, could you recommend any cooking times or alternative methods for the results I require? Any help would be much appreciated. Thanks

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Nicky_J_17040

I've done it plenty of times where I braise the oxtail, pull it, and then fold in whatever seasonings/herbs you wish. I also add some of the gelatinous stock back with it.

Then proceed to roll it into a nice little cylinder in plastic wrap. (almost in the style of a torchon, but with plastic.) Let cool.

Slice into "coins", then bread or crumb it. Then sear or deep fry it.

You really get that gelatious unctious texture, but with a nice crisp on the outside.

i know it's not exactly how you wanna do it, but it's tasty.

Ben_Johnson_34605

75 °C for 16 hours will break down the collagen pretty well. It should still have enough structure to hold to the bone also. Especially after its cold. I like the torchon idea also. When I was at spur we did one similar but set the stock with high and low acyl gellan. It gave us a nice smooth mouth feel for the sauce but held its structure when hot.