BEEF TAIL IN CBT MY WAY

Discover how to prepare a delicious low-temperature oxtail, a gourmet dish perfect to impress your guests! In today's video, I will guide you step by step in the creation of this unique recipe: from the initial browning to the sous-vide cooking at 74°C for 12 hours with the Roner, up to the final plating.
The main ingredients are: oxtail, carrot, celery, onion, garlic, peeled tomatoes, red wine, extra virgin olive oil, rosemary, and a touch of creativity!
I will show you:
How to seal the oxtail in the pan to block the juices.
The preparation of the sauce with mirepoix and tomatoes.
The sous-vide cooking technique and tricks for the perfect sous-vide.
The final plating with Apulian bread croutons and fresh celery for a refined result.
This is not the classic oxtail alla vaccinara, but my personal version that combines tradition and innovation thanks to low-temperature cooking. Try it and savor a very tender and tasty meat, accompanied by a creamy and irresistible sauce.
💡 Chef's tip: follow the video until the end for all the secrets and details that make this recipe truly special.
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Chef: 👩‍🍳 GianLuca Ruini
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