Oxtail Ragout
Ingredients:
2 Lbs. Beef Oxtail
1 Cup Elk Stock (may substitute with beef stock)
1 12oz. Can of Diced Tomatoes with juice
1 Cup Chopped Yellow Onion
½ Cup Carrot Diced
½ Cup Celery Diced
Splash Fish Sauce
Splash Worcestershire Sauce, Hickory Smoked
Splash Soy Sauce, Citrus
1 Clove Garlic
1 Bay Leaf
Salt and Pepper to taste
Procedure:
Used in this this particular sous vide process was a temperature controller, roaster oven, and an aquarium water pump.
Place all ingredients into a zip bag and remove air.
Place into the sous vide set at 180° for 22 hours.
Remove bag from sous vide, place in skillet or other container and remove meat, and let cool to the touch.
Remove bay leaf from other ingredients, and cool in refrigerator. When cooled skim the fat from surface and discard, reserving the vegetables and liquid.
Pull meat from bones discarding large pieces of fat and place meat in refrigerator to cool further.
Place the cooled meat in vessel for smoking using ground coffee for the smoke. Because the type of coffee used produces a very light and sweet smoke, cooling the meat allowed the smoke to adhere to the meat more readily.
Smoke meat and let rest until time to reheat.
Note: Yes, it is a demonstration as to how what some call “stale smoke” is used to an advantage.
Combine meat, vegetables, and liquid in pan. Reheat over medium-high heat for 10 minutes, add salt and pepper to taste, and serve.
Pictured is Oxtail Ragout-Stew, served alongside, twice-baked crispy skin potato, baked beans, asparagus, cucumber salad, and Boîte Cabernet Sauvignon. The result being the best oxtail we have ever eaten.
Would I do this again? Absolutely.
Mr. T
Ingredients:
2 Lbs. Beef Oxtail
1 Cup Elk Stock (may substitute with beef stock)
1 12oz. Can of Diced Tomatoes with juice
1 Cup Chopped Yellow Onion
½ Cup Carrot Diced
½ Cup Celery Diced
Splash Fish Sauce
Splash Worcestershire Sauce, Hickory Smoked
Splash Soy Sauce, Citrus
1 Clove Garlic
1 Bay Leaf
Salt and Pepper to taste
Procedure:
Used in this this particular sous vide process was a temperature controller, roaster oven, and an aquarium water pump.
Place all ingredients into a zip bag and remove air.
Place into the sous vide set at 180° for 22 hours.
Remove bag from sous vide, place in skillet or other container and remove meat, and let cool to the touch.
Remove bay leaf from other ingredients, and cool in refrigerator. When cooled skim the fat from surface and discard, reserving the vegetables and liquid.
Pull meat from bones discarding large pieces of fat and place meat in refrigerator to cool further.
Place the cooled meat in vessel for smoking using ground coffee for the smoke. Because the type of coffee used produces a very light and sweet smoke, cooling the meat allowed the smoke to adhere to the meat more readily.
Smoke meat and let rest until time to reheat.
Note: Yes, it is a demonstration as to how what some call “stale smoke” is used to an advantage.
Combine meat, vegetables, and liquid in pan. Reheat over medium-high heat for 10 minutes, add salt and pepper to taste, and serve.
Pictured is Oxtail Ragout-Stew, served alongside, twice-baked crispy skin potato, baked beans, asparagus, cucumber salad, and Boîte Cabernet Sauvignon. The result being the best oxtail we have ever eaten.
Would I do this again? Absolutely.
Mr. T
