Simples. Oxtail plus salt, garlic and whatever other spices in the bag. I used my custom chilli powder for some kick. 75 degrees celsius for at least a day. I did 2. Then open the bag and you get the softest, tender meat full of broken down collagen. I then stripped off the bones and gave it a quick sear in the cast iron skillet for some extra flavour.
Do you have a recipe? I've been wanting to try oxtail soup as spis vide for awhile.
dalore [OP] 2 points · Nov 2019
Simples. Oxtail plus salt, garlic and whatever other spices in the bag. I used my custom chilli powder for some kick. 75 degrees celsius for at least a day. I did 2. Then open the bag and you get the softest, tender meat full of broken down collagen. I then stripped off the bones and gave it a quick sear in the cast iron skillet for some extra flavour.
TheDanishThede 1 points · Nov 2019
How about liquid? Just dilute juices from bag in water, or do you add liquid in the bag while sous vide'ing??
dalore [OP] 2 points · Nov 2019
All the liquid is just meat juice. It's liquid gold! So sticky from the collagen.
TheDanishThede 1 points · Nov 2019
Niiiiiice!