Probably my third favorite part of the cow. Oxtail is first, liver is second.
I get these from Sam’s Club
Rub with Red Boat Vietnamese fish sauce
Season with salt and fresh cracked black pepper
Vacuum seal and drop in 131 degrees hot tub time machine for 12 to 24 hours.
Finish in a pan or quick grill.
Vacuum sealed and not opened after sous vide, these stay good in the refrigerator for a week.
I do a bunch and freeze after sous vide cooking. If I need some, I’ll drop the frozen bag in the hot tub time machine for about 30 minutes and sear.
Do yourself a favor and invest in a Sous Vide circulator.
