Ox tails

I made an impulse purchase today of some frozen ox tails. I've baked ox tails with wine, in the oven in the past after salting and flouring and browning first. Could I successfully cook them sous vide - and if so at what temp and for how long?

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Johan_Edstrom_5586

82C, 20h, 60c 96h - pressure cooker might be a little easier

brian_martin2001

Yes you can, however, it's going to take some time. I've read a couple different time and temperature combinations. The preferred method (according to the book i got this in) is 140°F for 100 hours, this Will give you a tender, yielding texture. For a tender and flaky texture, bump the temperature up to 149°F and cook for48 hours. For a very flaky texture, the recommendation is 158°F for 24 hours. I usually just sear it off, then use my pressure cooker. Let us know what you end up doing and How it turns out. Good luck!

FrankM_3301

The 100 hr @60C oxtail is special. Something you can't reproduce any other way.

tshewman

As @FrankM_3301 mentioned Oxtail for 100hrs is absolutely special (as in below). Is now a family favorite I cook it at a lower temp to leave more small steak-bite texture and I also use a bordelaise type sauce to cook it in (reduce red wine and veal stock). I've also done it many times via PC as @Johan_Edstrom_5586 mentioned. There I use a red wine glaze approach. Essentially I combine the same amount of beef bones for a smaller amount of beef stock, full bottle of red wine reduced and wrap the oxtail in cheese cloth and put it in the PC and use the same amount of water you would for the beef stock/red wine glaze. BUT for the PC method, I let it cool completely (about an hour to 90 minutes) before I open the PC. Then pull the tails (pun intended).

EDITH_ANN_ZECCA_416589

Yes, thank you everyone. I used my pressure cooker - seared the Kosher-salted ox tails, sauteed a thinly-sliced onion, tossed in a 3" stem of rosemary and a bit of German Thyme, then 11 oz of V8. 50 mins in PC. Lovely on a dark cold afternoon.