# Ox tails sous vide instead of the slow cooker **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [April 24, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298 "2017-04-24T13:57:24Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [April 24, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/1 "2017-04-24T13:57:24Z")
I did a batch of sous vide ox tails, 175F, 24hrs. I like this method because I use much less seasoning and because there is no handling of the ox tails so they each come out in a single piece even though the meat is ready to fall off the bone. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/0f8f776fddcdb3956e3696e6a82b5140709b5926.JPG) ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [April 24, 2017, 2:13pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/2 "2017-04-24T14:13:47Z")
Looks really good!! What kind of seasonings did you use? ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [April 24, 2017, 2:22pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/3 "2017-04-24T14:22:25Z")
Now you need to try Modernist Cuisine’s 100 hour ox tail. It’s something special. ---
**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\ **Post date:** [April 24, 2017, 2:31pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/4 "2017-04-24T14:31:45Z")
So many possibilities for ox tails. This batch was Korean bulgogi BBQ sauce. I have used oyster flavor sauce, sometimes some stewed tomatoes and Italian herbs. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/2682ca3c4423c9d27ceb5f881109560811e05457.JPG) ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [April 24, 2017, 2:34pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/5 "2017-04-24T14:34:03Z")
@RichardOL ahhh I freaking love Korean bulgogi BBQ sauce! I can just imagine how the ox tails tasted with it. Thanks! ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [April 24, 2017, 8:15pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/6 "2017-04-24T20:15:25Z")
Ox tails are one of my favorite parts. Growing up we butchered a steer every year and I always looked forward to them. I definitely need to try a batch or two. Now to decide on the best seasoning. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [April 24, 2017, 11:14pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/7 "2017-04-24T23:14:17Z")
Ox tails are definitely on my ‘to do’ list. Once the depth of winter hits there is usually a pot of them blooping away in an 80°C oven. ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [April 24, 2017, 11:18pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/8 "2017-04-24T23:18:16Z")
My grandma makes them all the time - I definitely want to incorporate her recipe/ingredients with sous vide (she usually makes them in a stew). ---
**Author:** ![Livabjorn](https://avatars.discourse-cdn.com/v4/letter/l/ee59a6/32.png) [@Livabjorn](https://community.anovaculinary.com/u/Livabjorn)\ **Post date:** [April 25, 2017, 4:59pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/9 "2017-04-25T16:59:10Z")
I’m looking forward to read Your grandma’s recipes 😘 ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [April 25, 2017, 5:06pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/10 "2017-04-25T17:06:57Z")
I gotta ask for her permission first! 😛 ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [April 25, 2017, 9:51pm UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/11 "2017-04-25T21:51:42Z")
Oxtails have a very rich beefy taste that I really enjoy. In my opinion the seasoning needs to be subtle so as not to overpower the delicious beef flavor. For 5-6 pounds of tail I use the following seasionings and recipe. It could be easily adapted for sous vide. Brown the tails on all sides in a mixture of butter and pork fat. Remove from the pan Slice 3 large onions sliced thinly and 2 garlic cloves brown them in the butter mixture, add more butter if needed. Add to tails in a braising pan with 4 sliced carrots and a sliced turnip. Barely cover with 2/3 beef stock and 1/3 red wine. Bring to boil and remove any scum. Lower heat and add 1 broken bay leaf, 1teaspooon savory, 1 generous tablespoon of salt,1.5 teaspoons freshly ground pepper and a half teaspoon of ground ginger. Simmer for 3 or more hours until the joints are tender. Remove meat and bones and strain liquid. Skim fat off and reduce for sauce. Serve with red boiled potatoes. ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [April 26, 2017, 3:45am UTC](https://community.anovaculinary.com/t/ox-tails-sous-vide-instead-of-the-slow-cooker/6298/12 "2017-04-26T03:45:21Z")
Only thing I really do differently is that I render some fat trimmed off a piece first and use it for the browning medium rather than adding pork fat.