Oxtail Udon

82°C (179.6° F)
Temperature
Sous vide time
6 People
Serves
Pro
Difficulty
Nomiku
Source

Ingredients

  • 2lb of Oxtail Bones
  • 4 ½ cups Maitake Mushrooms (can substitute with oyster mushrooms)- rough chop
  • Toasted Nori - julienne cut
  • 4 Garlic Cloves, crushed
  • 2 Tablespoons Ginger - chopped
  • 2 Tablespoons Tamari
  • 1 teaspoons of Sesame Oil
  • 3 Carrots- rough chop
  • 4 Celery Sticks- rough chop
  • ½ Onion- rough chop
  • 8 oz Cold Water
  • Sous Vide Oxtail Jus (from the bag)
  • 4 Tablespoons Olive Oil
  • 4 Servings Udon Noodles

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Directions

  1. Set up Nomiku and set temperature to 82°C (176°F). Seal the oxtail in a zip bag, remove air using water displacement, and submerge in the water bath to cook for 24 hours.
  2. Remove oxtail from bag, pass the accumulated jus through a sieve, set aside to cool, store liquid in fridge, it will be used for the soup.
  3. Carefully remove all of the flesh from the oxtail bones. Store meat in fridge until ready to serve.
  4. Preheat oven to 350°F. Roast oxtail bones, carrots, celery and onion in oven at for 1 hour or until bones and veggies are golden brown.
  5. Saute 4 cups of mushrooms at medium high in 2 tablespoons of olive oil in large stock pot until golden brown.
  6. Next pour in cold water and oxtail jus in stockpot along with roasted veggies, bones, ginger, garlic, and tamari. Bring to rolling boil, reduce heat to low and simmer for 1 hour.
  7. Strain using a cheese cloth. Let broth cool and sit overnight in the fridge. When ready, scrap off fat at top.
  8. Heat broth and put in the sous vide oxtail meat when the soup is off the heat.
  9. In a separate pan put in 2 tablespoons of olive oil and turn heat on high. Cook ½ cup of mushrooms so that they are crispy on the edges.
  10. In a separate pot, cook udon noodles according to package instructions and put in bowls.
  11. Add broth to bowls and top with crisp Maitake mushrooms, toasted nori and a 64°C sous vide egg if desired.

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