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Curry Oxtail and Goat

wattzzz

Hey guys!

I was hoping to see if anyone has had any experience making curry oxtail or goat with sous vide techniques? Is this something that could work? Please let me know if you have! It'd be really exciting to find out if it would work, thanks!

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Comments

tshewman

Presumably you are doing the curry separately then merging? If so, I've done that with oxtail (as well as chicken etc etc as well). The oxtail I typically do for 100 hrs in some beef jusn or modified boredelaisw. Then merge the meat with the curry and let it merge flavors for. ~8 hrs (less for chicken, shrimp and other cuta, though chicken thighs would tolerate the longer cook well.

Robert_Conn_II_123023

Oxtail IMO is one of those rare dishes that I think it best done braised or in a pressure cooker instead of SV. While sv will eventually get them tender I don't perceive any benefits from cooking them that way.

tshewman

While I thoroughly enjoy it braised and via pc (allot), the 100 hrs gives it a wonderful texture that can't be obtained via pc or braise while maintaining the flavor. I put it in my "special" category. With that said, if braised or done via pc, it cab be merged with the curry for a good number of hours to merge flavors as well. Paul, if interested in a different presentation consider using the stock/jus from the oxtail (100g) with 250g curry, 100 cream (or nut cream) and 25g cashew or almond oil (the oil of whatever nut that was used in the curry), blend, and dispense using a siphon. Eg. Curry oxtail foam. Food for thought/play.

Robert_Conn_II_123023

I will give it a try. I havent done 100 hrs of anything yet, 72 is the most ive tried. Thanks!

tshewman

Blame Chris young ;-) His idea.....and he was right.