Sous Vide Bison Oxtail with Polenta
November 13, 2020
Bison Oxtails are ideal for slow roasting in soups and stews, the tender meat comes right off the bone. Collagen and gelatin rich, this cut of meat is very tough with cooked incorrectly. Sous Vide is a perfect method for ensuring that the oxtails are fall apart tender, and the Anova Precision Oven will shine in doing that task. In this dish, we pair it with Polenta that is also cooked sous vide for 2 hours. The result is a super hearty make ahead dinner that is guaranteed to satisfy the hungriest of appetites.
At Anova Culinary, we love Crowd Cow’s Blackwing Farms Bison Oxtail because unlike feedlot Bison, they have found the very best sources of pasture-raised, grass-finished Bison in the U.S. Their Bison is raised entirely on expansive pastures, providing an ideal environment for reestablishing and promoting the livelihood of these majestic animals. Fed entirely on natural grasses, Crowd Cow’s Bison meat is extremely lean, packed with nutrients, and has less total calories than even chicken! It’s the best meat you can use for a rich but healthy version of oxtail with polenta!