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TdeV

TdeV

I have notes in my Sous Vide diary (copied from egullet @nickrey said 162ºF for 48 hours and @FeChef 160ºF for 24-30 hours). I started at noon on Saturday and was done by Sunday at 5 pm - 29 hours. But that cook was more than one year ago.

 

I think I would move the oxtail to the Anova oven (APO). Perhaps this as a guide? Jamaican Style Sous Vide Oxtail

 

Personally I am very annoyed by oxtail in the general grocery stores, the oxtail is sold now with an extra inch of fat around every piece. Which is a lot of money to toss out. Grrr!

 

 

TdeV

TdeV

I have notes in my Sous Vide diary (copied from egullet @nickrey said 162ºF for 48 hours and @FeChef 160ºF for 24-30 hours). I started at noon on Saturday and was done by Sunday at 5 pm - 29 hours.

 

I think I would move it to the Anova oven (APO). Perhaps this as a guide? Jamaican Style Sous Vide Oxtail

 

Personally I am very annoyed by oxtail in the general grocery stores, the oxtail is sold now with an extra inch of fat around every piece. Which is a lot of money to toss out. Grrr!

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