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Hello, Sharon from Street Smart Kitchen
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here. Today I have something special for
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you. Let's build a deep and rich oxtail
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stew in red wine sauce with the position
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We will cook it low and slow for 14
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hours. But the active prep is very
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straightforward. Without further ado,
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let's follow these steps to make this
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hardy and absolutely delicious sousie
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Here are all the ingredients you need.
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The detailed list is in the recipe on
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streetsmartkitchen.com
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and I'll walk you through it all in this
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First, prehei water bath to 185° F, and
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Take 2 and 12 lbs of oxtail pieces
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seasoned with salt and pepper. Place in
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a large greased skillet over high heat.
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Seared oxtail pieces for 30 to 45
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seconds per side until brown on all
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sides. Remove the oxtail from the
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skillet and set it aside.
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While the oxtail is cooling, let's start
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making the school sauce. If the skillet
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you use to sear the oxtail is large
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enough, use the same one. You don't need
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to change. I used a different skillet
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here is because my cast iron skillet is
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not large enough for the sauce. And I
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wanted to give you a good shot at the
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here we go. Reduce the heat to medium
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high. Add four cloves of minced garlic
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and one cup of chopped yellow onion
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with a pinch of salt and cook and stir
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until slightly brown. Next, stir in two
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cups of chopped celery, three chopped
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and one diced red bell pepper and one
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diced yellow bell pepper. Let them cook
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for a couple of minutes.
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Now add 6 oz tomato paste. Stir it into
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the vegetables and spread it out. Let it
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Time for the spices. Here we have
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paprika, Kenyan pepper, dried oregano,
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ground black pepper. Stir until
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everything is fragrant and well
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Pour in one cup of red wine.
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Immediately follow with two tablespoons
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of oyster sauce and 2 tbsp of soy sauce
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or tamari for a gluten-free version. And
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we're going to throw in three bay
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Let the mixture simmer until the wine
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has mostly evaporated. That would take
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about a minute. You will have a very
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thick, concentrated sauce, and that's
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perfect for sui because the food will
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make its own juice during the cooking
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process. Once the sauce is done, remove
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the skillet from the heat and let the
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sauce cool for a few minutes before we
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move on to the next step.
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Now we're going to bag it up. Get two
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large sousvid bags. I custom cut my bags
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from a vacuum seal roll.
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Divide oxtail pieces and the thick
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vegetable sauce evenly.
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Place a few seared oxtail pieces in one
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and top with the thick vegetable sauce.
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Now vacuum seal them.
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For a stew recipe like this that
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requires long hours of cooking, I would
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highly recommend using vacuum seal bags,
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which means you need a vacuum sealer.
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Now the water is ready. Gently lower the
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bags into the prepared water bath. Cover
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your cooking vessel to prevent
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evaporation. Set your timer for 14
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hours. Then you walk away and let the
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sousie work its magic.
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Once the timer goes off, carefully
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remove the bags from the water bath.
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Open them. Be careful of the steam and
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pour the tender oxtail and rich
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transformed sauce into a large bowl.
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Look at this. It's absolutely divine.
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Serve this incredible stew immediately
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over mashed potatoes or mashed
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cauliflower for a low carb meal.
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And we need more sauce.
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And finish with a garnish of freshly
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chopped parsley for a bright touch.
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Every bite will be tender, flavorful,
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and deeply satisfying. So, let's give it
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Oh my god, it's so yum.
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Here you have it, suvid oxtail stew in
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red wine sauce. Did you like this video?
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If so, subscribe to my channel and I
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will see you in the next one.
