Using sous vide mode in the Anova Precision Oven to cook oxtails helps to make them fall-off-the-bone tender with both flavor-packed meat and broth.
Note: After further testing, we've updated this recipe to include a longer cooking time in the first stage, and a higher temp cook in the second stage.
Serves
4
Prep Time
00:20
Cook Time
48:30
4 (2)
119
Ingredients
3 lb
oxtails, trimmed of excess fat
Kosher salt and freshly ground black pepper
¼ cup
dry Jamaican jerk seasoning
¼ cup
ketchup
3 Tbsp
browning and seasoning sauce, such as Kitchen Bouquet
2 Tbsp
Worcestershire sauce
4 cups
beef stock or broth
1
white onion, chopped
¼ cup
Jamaican green seasoning
5 cloves
garlic, minced
1
Scotch bonnet pepper, chopped
1 (14-ounce) can
butter beans, drained
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
2. Season Oxtails
In a large bowl, season the oxtails with salt and pepper. Add the jerk seasoning, ketchup, browning and seasoning sauces and the Worcestershire sauce. Toss well to coat. Transfer to a large baking dish or pot.
3. Add Braising Ingredients
Add the broth, onion, green seasoning, garlic, and Scotch bonnet.
4. Cook Oxtails
Rack
Transfer to the oven, uncovered, and cook until very tender, 48 hours. Remove from the oven but keep the oven on.
Sous Vide Mode: On
Steam: 100%
Temp: 131°F
Heat: Rear
48:00 Timer
5. Skim Fat and Add Beans
Skim the fat from the broth. Stir in the beans.
6. Heat Beans
Rack
Return the oxtails to the oven and cook until the top of the oxtails are browning, the beans are warmed through, and the mixture has reduced a touch, about 30 minutes.