Sous Vide Oxtails are fall-off-the-bone delicious with a rich red wine sauce and tender and juicy texture after slow cooking for 48 hours!

Why This Recipe Works

Oxtails are a tough cut of beef, so they’re well suited to sous vide cooking. After 40-48 hours of slow cooking in the water bath, they turn out juicy and fall-off-the-bone tender.


Oxtails Salt Black pepper Avocado oil Red wine Garlic Bay leaf Thyme Chicken broth

Heat a sous vide water bath to 175F degrees.


Season the oxtails with salt and pepper.

Heat a skillet 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.

Get the full Instructions here!