Sous Vide OXTAIL Beef Stew!
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- Опубліковано 18 вер 2024
- After 1yr of request for this amazing dish. I was finally about to make it. This cook as a great success and I can't believe I did not make it earlier. The flavors are so intense that is was an unforgettable experience which will not be my last!
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HOW TO COOK OXTAIL SOUS VIDE
I cooked it for 14hrs @ (185°F / 85°C)
* INGREDIENTS * I used for this sous vide cook.
6 Oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1 cup of carrots
1 cup of red bell peppers
1 cup of yellow bell peppers
1 cup of carrots
1 cup of celery
1 cup of asparagus
1/2 cup onions
1/2 cup coconut milk
1 14oz can of tomatoes
* Oxtail provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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Umm, are you reading my mind? I JUST made oxtail sous vide. Started it yesterday, seared the oxtail in a pan for a few minutes, then in the juices it released I cooked vegetables for 10 minutes (carrot, onion, red bell pepper) with salt and pepper, as well as some Spanish paprika (Pimenton de la Vera, bought in Madrid last week), pepper, a few cloves and some sliced ginger. Put then everything in the bag with a cup of stock and a cup of red wine (homemade wine). Cooked at 167F for 24h. Took the meat and vegetables out of the bag, the carrots surprisingly weren't mush, separated the liquid and made a gravy with it with a light roux. Served the meat and vegetables, gravy and mashed potatoes. It was a blast.
(was recently on vacation in Spain and had Rabo de Toro almost daily. One particular restaurant had a special recipe for it which I particularly liked, the secret which I stole from the chef was to add a little cocoa powder during the cooking which I did - 1 teaspoon for the amount above).
Try it my way too, it's worth it. The amounts were: 2lbs oxtail, 2 large carrots, 1 large onion, 1 red bell pepper, 3 bay leaves, 1 cup each stock and red wine, a few cloves, 1 teaspoon of sliced ginger, 1 teaspoon cocoa - natural, not Dutch process.
I was actually going to request this for a future video, but you took care of that.
Sounds Amazing! Thanks for sharing to cocoa tip👍
Try 24h at 63 °C /145.4°F if you like more complex texture, more juice. Pre Cook and sauteed mirepoix more ... carrots,celery,onions,garlic and yellow bell peppers and one minute before deglaze pan with tomatoes,etc add red bell peppers. Cook it at high hit for an other 5 minutes and add asparagus the last minute ! If you like to use fresh concasse tomatoes add one spoon of tomato paste before deglaze. Collect the fat layer on top of stew with spoon and paper towel. You can try the same recipie with goat and mutton, add only one cinnamon stick!
Anyone else get super excited when they see the notification for these?
Yavuz Yavuzer YES!! I was like “it’s about time” 🤗🤗
me too!!! ^_^
Yavuz Yavuzer
Yavuz Yavuzer How long do i sou vid cat fur and at what temp?
I will be from here on!
White rice was missing...
Not for me lol, but it would have been a great side dish!
Freal I always eat oxtail soup with rice
Need something to soak up all the salsita.
The only that goes well with OXTAIL Beef Stew is.....more OXTAIL Beef Stew
Gorki Ciprian Any stew should be served over rice!
I enjoy a great oxtail stew the flavor is amazing with the vegetables and sauce it the best of both works in flavor. Will have to try your version it look wonderful never though of asparagus in a stew. Mine has always been potatoes carrot celery and onions bay leaf salt pepper and garlic. Slow cooked until the oxtails are tender. I sear my oxtail salted and peppered, dusted in flour, in butter and olive oil.
I also enjoy good curried oxtails, onions, garlic and gravy served over bed of rice and freshly ground coarse pepper ground over the plate upon serving. For me I go a little heavy on the black pepper for myself.
One thing I would change is to cook the juice in a pan to reduce it. It looked way to watery.
Yeah that's why I wouldn't do oxtail sous vide, all that cellulose needs to melt down and reduce to make a really thick sauce that sticks to the inside of your mouth, that's like the best bit, also black beans are a must.
And unlike most things you can't really over cook it, by the time you eat it no meat should be attached to the bone.
Perhaps it's personal preference, I also use Guinness as a base and more chilli 😋
Fezz do you mean collagen? There shouldn't be cellulose
No potatoes there
+Erin You did see the celery yes? That stuff's 90% cellulose!
Shaun Stephens ah, I see. I don't ever consider celery to be a thickening agent or an improver for mouth feel. I mean the only way it really breaks down is mechanically because of the string structure. So you can puree some to use to thicken, but to me it leaves a grainier mouth feel.
Also, oxtail was specified, the vegetables are incidental to that.
Oxtail is perhaps my favorite dish. Wow. Underappreciated meat easily.
Looks good! Add red wine next time and you won’t regret.
How much would you have added to this recipe?
R P 1 glass serving is enough
🍷
Good wine that you drink not cooking wine
You should make a Sous Vide cookbook, like a professional hardback pro photos and all. I'd buy that in a heartbeat. I'd even buy it as a series of multiple books.
I love the way his voice sounds when he names the ingredients
Haha, your bro’s reaction is great (and genuine; that’s just how I react to amazing food).
Thrilled I found your channel. No filler. Trying this tonight!!
damn it looks good... oxtail , in my opinion, is so underrated... anyways.. respect brothers.
I love oxtail soup. Thank you for making it!!
Im so addicted to this channel, can you guys make more videos a week please. love your content keep up the good work :)
Yessssssss could not have asked for more with this one.
definitely delicious!!
I find oxtail one of the most precious beef parts ever! Full of connective tissue, full of collagen. When stewing, add some Sherry and thyme - French classics. You could also release meat from bones and use it as a spaghetti sauce. Or mix it with stock and veggies and make a soup! DEEEEELICIOUS!
I have a tip for those who don't have a vacuum chamber but want to do recipes like this. Buy the cheaper twist tie gallon bags. Don't use the tie, just put the food and liquids in the cheaper bag and fold over. Then put that into your normal vacuum bag and vacuum as normal. Unless you have a super amount of liquid this should work without having to have those special bags with liquid dams. Also works well for bone-in food
Por fin!!!!!! I been asking for oxtail for months bro!!!! Great video Bros
No double bagging on them bones!!! Man that looks AMASSING!!!!
You all don't seem 100% convinced on this one. If you were to do it again, would you do it a couple of degrees lower? Just to turn that hint of dry in the middle to juicy.
The tail meat is really tough if you don't cook it high. Might be more juicy but you'll have stringy bits in your teeth.
Cilis Moniker I'm painfully aware of that from one of my first sous vides I did last year! I'm just wondering if there was a slight middle ground, even a half a degree or one degree which could be perfect.
Tender is a mater of timer AND temp in sous vide cooking... a lower temp for a longer time is a better way to go. The value in sous vide cooking is in lower temperatures, that's why some even call it "low temperature cooking' rather than 'sous vide'
weedywet I understand all this, I have been sous viding for a long time now. I'm just curious of the difference of a couple of degrees, not 10-20 degrees lower
Hey guga, you’re one of the best most entertaining UA-camrs around. What you created was an original idea that is unique to you and expanded on it. Congratulations on your UA-cam’s growth. Maybe you should try some sous vide chicken nuggets or a sous vide Philly cheesesteak??
The one question I had for Sous Vide, sold!
That looks awesome. I haven't had good ox tail in many years.
BTW I would love to see you guys try ostrich steaks. It's the beef of the bird world.
just got my first oxtail for free today along with heart, liver, & tongue
Guga, eu estava esperando ansiosamente por essa receita, bem típica no Brasil. Eu sabia que um dia tu iria posta-la. Obrigado man!!!
No rice and plantain, but never the less, it looks amazing, and I know it’s awwwssssssoooooooommmmmmmmm
Mannnn!!! Talk about DEEEEEE-licious!!
SVE MauMau MauMau What is your favorite cut of meat besides picanha!?
Dylan de Roo lol it's not actually maumau
Vocês são Brasileiros?
@Dylan de Roon, after picanha, the ribeye.. 🤤
@Julian Giorgilli, yes it is me. dont be a hater like the ninja.. lmao 🤣🤣
How about a steak experiment with all the best methods and seasoning from previous videos? Use dehydrated onion, smoked salt, umami powder and any other things that seemed likes winners along with the flamethrower! Sounds good to me.
Never tried Oxtail. Looks so good I just may have to try that recipe!🤤 👍
in the description, on the precise ingredients quantities, there is wrote "1 cup of carrots" two times
dam this channel grew so much.
Can you do a video comparing your vacuum sealers vs ziplock vs butcher paper for long term storage of meat (how good the meat is a year later) for some of us that buy in bulk it would be really useful to know if we could just put them in the vacuum bag or the vacuum chamber bag and have them hold up to a freezer for a full year
this looks wonderful. In my opinion best presentation is meat pulled off bone combined with sauce and clean bone on the side of the plate. to show how well the meat came off. I will have this made for me.
Thank you very much.... you did the oxtail video
I've never had ox tail sous vide but I love it in the crock pot
Love the honesty
I can't wait to try making the oxtail through the sous vide. I just made it on Friday in my Ninja Foodi. I pressure cooked it on high for 60 minutes. It was tender, but doesn't seem to be as fall-off-the-bone tender as yours. hmmm, I ordered some more from the butcher and can't wait to try it sous vide! Thank you!
Guga - I have made this twice now and it is OFF THE HOOK my brother! THANK YOU! Love it.
I LOVE OXTAIL SOUP!! I had for the first time Jamaican style Oxtail and I must say it was delicious! but your oxtail soup looks Deeeeeeliouuussss!!
Amazing as always, Guga! If you can, would you be willing to find and cook a Brazilian Cupim sous vide?
Mateus o problema e que o gado americano nao e misto com o nelore, entao e muito dificil encontrar cupim por aqui.
SVE MauMau i wanna read that bit i cant lol
He said that it is very hard to find the cut I requested because brazilian cattle is different than american's. We, in Brazil, have this amazing piece of fatty meat called Cupim, which is not that easy to cook but delicious when done correctly. I know Guga and his crew would master this cut with ease.
mouth watering video! an excellent use of sous vide!
I would suggest trying to thicken the sauce so it clings to the meat a bit more! Either simmer it to cook it down or add something to thicken it!
Why do freakin oxtails cost soooo much money in the store these days. Back in th day when only blacks & Hispanics cooked them, they were inexpensive, but now Anglos are eating them.......there go the prices^^!!
Hahaha, you speaketh the truth!
We were eating these back in the 50s, more of a soup, German, Scottish, but I will say that when something becomes popular the price goes up. The US exports 2.26 billion pounds of beef to China, and thats only " 1 " percent of Chinese beef imports, so it aint the anglos, it's the yellow man thats gotten a taste for meat. I hope they don't find out about Sous Vide.
I got them for $7 a pound at Costco.
MAUMAU YOU LOOK GREAT BUUDY. THE DIETS REALLY WORKING!
I made oxtail in the sous vide for 3 days (came out dry and not juicy).The sear + crock pot for 8 hours is the way to go!
SVE gang I just seared my first ribeye with a flamethrower today! Man I have been living life wrong until I found you guys on UA-cam.
I love it when you guys do the odd bits. I am waiting for a whole pig head or beef cheeks.
Why U gotta get the biggest and gives a look lol. Love it!!
Oxtail is amazing with whiskey. Try using it instead of coconut milk; you won't be sorry.
Thank you Guga I've been waiting for you to do this video I'm glad I asked you
Oxtail is wonderful. Looks awesome!
Oxtail in squash soup is the best. A Haitian delicacy.
Yummmmm!!!! Oxtail looks BOMBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB
Oxtail is delicious especially over rice
I miss the trio so much.
My suggestion for the next video would have to be baked clams. I recently because a huge fan and now I try them everywhere. So delicious when done right and I'd love to see you try it.
Enjoyed this video. Figured leaving a comment was better than a thumbs up. Ox tail my favorite!!!!!!
we appreciate both!! thanks!!
I always prefer to stew the vegetables a bit more, and leave everything to cool, then pick the meat off the bone and make it into a proper meat stew
Gotta have some potatoes in there next time! The starch would help bind the sauce up a bit more and really make it DEEEEEEEEEELICIOUS!
A little corn starch or flour slurry would've thickened that sauce up for the "stew part" and little scotch bonnet for the Caribbean kick
Looks super yummy! Am gonna have to try this one. Hey Guga, you have carrots on the list twice.
Tried this, was mad good. Didn't use the Worcestershire sauce or soy sauce. Will probably skip the reverse sear in the future out of laziness.
I'd like to see you redo this searing it with the flamethrower instead of in the pan. Might keep it more moist. Or experiment with cook temperatures and times
This looks amazing, I'm making it!
Looks delicious. I've had the braised ox tails at Jamaican and Cuban restaurants and it was excellent both ways. Not sure if im ready to try making this one myself just yet but once I get a little more practice who knows.
Yay, I can't wait to try.
I love to simmer oxtails so I was even more interested in learning how to do it sous vide!
looks yummy. But who came up with the background music
sounds like sungha jung but idk what song
I only make my ox tail Jamaican style. So I’m gonna have to give it a shot and see what happens
Still my go to ox tail recipe after all these years
This looks amazing! I need a sous vide for my channel now!
Looks freakin awesome. I'm going to have to try it out
Love your ideas! Could you make beef cheeks sous vide? Beef tongue too. Thanks in advance
Ox tails, yum!!!!
Try browning butter in a pan caramelizing the milk solids and use it on a sous vide steak. I think that's the reason you butter experience have been a fail earlier. It does not get hot enough to brown the butter.
Ox tail huh, I have never had that, I want to try
Considering the success you have achieved by promoting the sous vide cooking method, have you considered doing a series of videos demonstrating recipes using the Instant Pot pressure cooker? I am sure that you would certainly increase your number of loyal followers. Thanks for all your work.
in Italy we make the recipe "coda alla vaccinara", the result is quite similar
Try it with Polenta and Watercress!!!
Looks great!
You should really consider reducing the liquid if you're making this at home, though. Seems a bit watery.
Absolutely thrilled to see you branching out into exotic meats! When are you going to try alpaca? Very healthy red meat!
oxtail is AMAZINGGGGGGGG
Love the channel and have a suggestion. What about a 5 flavor steak. A steak that hits all primary flavors the mouth can sense. Salt, Sweet, Sour, Bitter, and Umami at the same time. There must be a ratio of these flavors that would create a steak like no others that brings ecstasy across the entire pallet. I will surely try it if you do not but I do not want to waste good steaks on the incorrect ratio.
What about grinding that bay leaf so its scent and flavor is absorbed evenly during all the cooking?
Tight glamour shots and music is on point!
I would pour out most of that liquid and reduce it a little bit so it's not a soup but more saucey
In Guatemala we have an ox tail stew. We call it “Rabo”
Looks amazing! Since Sous vide works so well for broiling I wonder how beef tongue would come up!
Pit Master privilege 😎
Looks so good!! 🤤
Eating sous vide chuck roast while watching this ^_^
Yummmm. Love oxtail. Oof! So tender looking. Salsita! Not greasy though? When I cook in the pressure cooker, I skim off the fat.
Understand the long time but why the high heat? Does make me want to try ox tail.
Love this channel 🙏🏻
Damn that looked good!
This dish is screaming for mashed potatoes, looks goooood....
Wouldnt it be better served in a bowl? It would sit in the juice that way and be flavorful and moist no matter what
Great recipe!
You should do beef cheeks!!! :)
Million and one, GATOR!!!!!!!
Im liking the different music