Oxtail

Johan_Edstrom_5586

Time / Temp?
See several blogs with 82C and 14-20h.

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Johan_Edstrom_5586

82C it became. With roasted onions, garlic, mizo paste, tomato paste, pepper corns and all deglazed in white wine.

Chris_Young_80640

A bit late, but 60 °C / 140 °F for 100 hours is special, 65 °C / 149 °F for 48 hours is very good, 70 °C / 158 °F for 18 hours works well. And, in a hurry, about 1 hr in a pressure cooker at full pressure, will give you a texture perfect for a bahn mi sandwich.

Johan_Edstrom_5586

I'll try the 65 next time

It seems every time I look at SS recipes or blogger recipes the temperatures are really high.

Johan_Edstrom_5586

I can lower it, it has only been in the bath for 40 minutes

Brendan_Lee_56950

@chris what's the longest you've ever cooked something SV? I've heard great things about the 100h oxtail.

michaeltran

100 hr oxtail sounds awesome! What do you guys suggest packing it with?

Johan_Edstrom_5586

Turned out rather good for a lunch.

I ended up with 75C - 18h, firm, very easy off the bone.

Pepijn_31744

Has anyone tried the 100h oxtail yet? I've just thrown a whole oxtail in the bath at 70 C, but am curious about the difference in texture the lower temperature and longer time will cause. Can anyone tell me if this is worth it?

Additionally I'm probably going to be using beef neck instead of oxtail, I'm assuming that wont be a problem. Can anyone confirm that?

FrankM_3301

@pepijn ... absolutely worth it!

100 hour kalbi oxtail, gochujang cavatelli, kimchee pickle.

Whatever flavors, be sure to sear the oxtail before bagging and cooking in the circulator.

Nicky_J_17040

@Frank

Looks killer. How did you make the cavatelli....did you just mix the chili paste into the flour? or was it a chili powder?

And how come the oxtail must be seared prior to bagging? a flavor issue?

thanks

Brendan_Lee_56950

Pre-searing is a good idea for all long cooks to avoid bacterial growth and the dreaded puffy bag syndrome. You only have to ruin one batch of 72h ribs to have that message hammered home

Nicky_J_17040

@Brendan Lee

Are you saying the high heat of searing helps deter any bacterial growth right off the bat?

As for puffy bag syndrome...haven't seen that since my college days ):

Brendan_Lee_56950

Yup, it's an extra safety step that will help you save product in a "cover your ass" kind of way. I believe @chris has mentioned that lamb is the only meat that doesn't really benefit from the pre-sear because the fat oxidizes too quickly and can produce some nasty smells.

FrankM_3301

@nicky J...yes, I mixed the paste into the the flour + egg for the cavatelli.

..and yes, the initial sear takes care of surface bacteria off the bat....for this dish, I used a traditional kalbi marinade for 24 hrs. Dried with paper towel, seared, bagged, cooked, removed meat from bones, seared again before serving.

aaron.murphycrews

@Brendan_Lee I'm guessing that puffy bag syndrome is an indicator of proliferating bacteria that are producing gas? Any other signs or symptoms of contamination on low temp SV preparations that one should look out for?

adey73

that 100 hours at 60c work on the equally collagen packed cheek?

(it's never worked for me at the higher shorter durations)

Brendan_Lee_56950

@AMC other than possible discoloration, not really, the puffy bag is about the only indicator I can think of. I've only had it happen once but it was an awful experience.

Johan_Edstrom_5586

I'd second that, a greenish hue and such aren't really anything but discoloration - when a bag puffs up and

something is contaminated, it is really vile.