Ingredients
1 kg oxtails
2 tbsp SIDS SALT & PEPPER
1 tbsp avocado oil
¼ cup red wine
2 garlic cloves, smashed
1 bay leaf
2 sprigs thyme
¼ cup chicken stock
Directions
Heat a sous vide water bath to 80°C.
Season the oxtails with SIDS SALT & PEPPER.
Heat a frypan to medium high heat and brown the oxtails in the avocado oil for 3 minutes a side.
Remove and let cool.
Add the oxtails to the bag with the remaining ingredients and vacuum seal.
Cook in the water bath for 40-48 hours.
Remove from bag and pour the bag sauce in a small saucepan.
Simmer the sauce from the bag for 3-5 minutes, until reduced slightly. Adjust seasoning if needed. (If too salty, add additional red wine and simmer 5 minutes)
Serve the oxtails over polenta, mashed potatoes or rice with the bag sauce drizzled over the top.
Optional: serve with the creamy horseradish sauce.
