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I’ll be honest—oxtail used to intimidate me. It seemed like one of those cuts that only grandmas or seasoned chefs knew how to transform. Tough, bony, and rich with collagen, oxtail felt like too much work for too little reward. But then I discovered the magic of the sous vide oxtail recipe, and everything changed.
The first time I cooked oxtail sous vide, I wasn’t sure what to expect. I was chasing that deep, slow-cooked flavor without the constant stirring and splatter of stovetop braising. So I followed a simple sous vide oxtail recipe I found online, sealed everything—oxtail, diced tomatoes, onions, celery, and bay leaf—into a vacuum bag, and set the bath to 180°F for 24 hours. That’s it. No babysitting, no flipping, no drying out.
When I opened the bag, the smell hit me first: rich, beefy, and aromatic from the vegetables and stock. I pulled out the oxtail, and it was falling off the bone with just a fork. The meat was so tender, so full of flavor, it honestly shocked me. I had made dozens of roasts and braises before, but nothing compared to this sous vide oxtail recipe. I was hooked.
Now, I make this dish all the time. It’s become a regular in my rotation for Sunday dinners, cozy nights in, and even casual entertaining. The sous vide oxtail recipe gives me consistent results every single time. I don’t have to guess if it’ll be tough or chewy—it never is. The long, low water bath transforms oxtail into buttery, pull-apart meat that tastes like it’s been cooked in a five-star kitchen.
What I love most about this sous vide oxtail recipe is how approachable it makes a challenging cut. You don’t need culinary training or fancy tools—just a water bath, a sealable bag, and some patience. And the result? A bold, comforting beef dish with rich sauce and deep flavor that coats every bite.
Whether you serve it over polenta, rice, or mashed potatoes, this sous vide oxtail recipe delivers a showstopper meal with minimal effort. It’s rustic yet refined, simple yet indulgent. Every time I make it, I wonder how I ever cooked oxtail any other way.
PrintSous Vide Oxtail Recipe
This sous vide oxtail recipe is bold, tender, and richly flavored. A 24-hour cook transforms a tough cut into fall-apart beef bathed in savory sauce.
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 pounds oxtails
1 (14 1/2-ounce) can diced tomatoes
1 cup beef stock
1 cup shredded onion
1/2 cup shredded celery
1/2 cup shredded carrot
1 bay leaf
Kosher salt and freshly ground black pepper
Instructions
1. Set your sous vide cooker to 180°F (82°C).
2. Place oxtail, tomatoes, stock, onion, celery, carrot, bay leaf, salt, and pepper into a sealable bag.
3. Use the water displacement method or vacuum sealer to seal. Submerge in water bath and cook for 24 hours.
4. Transfer to ice bath and chill 30 minutes. Skim fat. Remove meat and shred. Discard bones and large fat.
5. Transfer meat, veggies, and sauce to saucepan. Simmer for 10 minutes. Season and serve.
Notes
Store leftovers up to 4 days in the fridge or freeze up to 3 months. Reheat gently in sous vide at 150°F.
Nutrition
- Serving Size: 6 oz
- Calories: 540
- Sugar: 3g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
What Makes This Sous Vide Oxtail Recipe Special
What sets this sous vide oxtail recipe apart is the way it marries old-school comfort with modern precision. Oxtail has always been the kind of cut that rewards patience. Traditionally, you’d spend hours simmering it in a pot, skimming fat, stirring regularly, and hoping it doesn’t dry out before it softens. But with this sous vide oxtail recipe, you get all the rewards of slow cooking—without the stress.
By cooking low and slow—at exactly 180°F for 24 hours—this method breaks down every tendon, sinew, and collagen strand into pure, melt-in-your-mouth richness. Oxtail is a naturally gelatinous cut, full of flavor but notoriously tough when rushed. That’s why this sous vide oxtail recipe works so beautifully: it gives the meat all the time it needs to relax and transform.
It’s also incredibly low effort. You’re not standing at the stove. You’re not juggling timers or adjusting heat. Everything—the oxtail, the aromatics, the tomatoes, the broth—cooks together in one vacuum-sealed pouch. That means fewer dishes, no spills, and a clean-up that takes minutes instead of hours. Just drop the bag in the water bath and walk away.
The flavors intensify as they circulate inside the bag. No evaporation, no loss—just pure beefy goodness sealed in. The result is a deep, savory broth you can reduce into a sauce, and tender oxtail meat that practically slides off the bone.
And let’s not forget: this sous vide oxtail recipe is nearly impossible to mess up. You don’t need a culinary degree to nail it. As long as your bath holds temperature and you give it time, you’re guaranteed restaurant-worthy results.
If you’ve been intimidated by oxtail before, this is your moment. This sous vide oxtail recipe proves that any home cook can conquer a classic dish with zero stress and big rewards. Up next, we’ll break down the exact time and temperature to make your oxtail dinner unforgettable.
Best Temperature for Sous Vide Oxtail
The heart of any great sous vide oxtail recipe is precise temperature control. Oxtail isn’t your average cut—it’s loaded with connective tissue, marrow-rich bone, and layers of tough muscle. That combination gives oxtail its incredible flavor, but it also demands a cooking method that can coax it into tenderness without compromise. And that’s exactly where sous vide shines.
In this sous vide oxtail recipe, we rely on a slow, controlled cook at 180°F (82°C) for 24 hours. That’s the sweet spot. At this temperature, the dense connective tissue begins to dissolve, transforming into silky gelatin that seeps into every bite of meat. The result? Buttery-soft texture, fall-apart strands, and deep, beefy flavor locked into every fiber. If you’ve struggled with tough oxtail before, this method changes everything.
Some recipes suggest going as low as 170°F, and while you’ll still get good results, the texture will be a little firmer—closer to a structured braise than a fork-shredded roast. That might work if you’re aiming for chunks that hold their shape, but if your goal is spoon-tender, luxurious meat, 180°F is ideal.
Now you might wonder: Why not go hotter? Temperatures above 185°F accelerate breakdown, but they also begin to draw moisture out of the meat. Sure, it might fall apart faster, but you’ll sacrifice that luscious, velvety mouthfeel this sous vide oxtail recipe is built to deliver.
The beauty of sous vide is consistency. You’re not guessing when it’s done, and you’re not hovering over a pot. This recipe lets time and temperature do the hard work. It gives the collagen time to fully melt, without ever pushing the meat past its moisture threshold.
Whether you’re serving it over rice, grits, or mashed potatoes, this sous vide oxtail recipe ensures the texture hits that perfect balance—tender, juicy, and rich with flavor in every bite. If you’ve never tried oxtail sous vide-style, this is the place to start. You’ll never go back to stovetop braising again.
How Long to Sous Vide Oxtail
Oxtail is made for slow cooking, and sous vide gives you that control. For this sous vide oxtail recipe, 24 hours is the sweet spot. It’s long enough to fully break down the meat and connective tissue without making the texture mushy or stringy.
Want to go longer? You can. Some cooks extend to 36 or even 48 hours for an ultra-soft result. The flavor intensifies, and the meat becomes almost spreadable. Just be aware that the longer the cook, the more gelatinous the texture.
Need to plan ahead? Use a sous vide container with a lid or cover your pot with plastic wrap to reduce evaporation. Always check the water level, especially during long cooks.
Compared to braising or pressure cooking, this method is more forgiving. You don’t need to worry about drying out your oxtails or rushing to get them just right. With this sous vide oxtail recipe, time becomes your ally—and your dinner becomes unforgettable.
Looking for another long cook that delivers incredible results? Try our 48-Hour Corned Beef Sous Vide Method or the 24-Hour Ultimate Guide to Corned Beef. These recipes, like oxtail, prove that time is flavor.
Should You Brown Oxtail Before or After Sous Vide?
This question comes up all the time: Should you sear before or after making a sous vide oxtail recipe?
The answer depends on your goal. Browning oxtail before sous vide locks in a deep, roasted flavor. The Maillard reaction creates a savory base that seeps into the meat during the long water bath. If you want rich, meaty depth right from the start, give the oxtails a quick browning in a hot skillet before sealing the bag.
That said, it’s totally fine to skip the pre-sear. In fact, many cooks prefer to sear afterward, when the oxtail is fall-apart tender and easier to handle. Just remember: if you’re skipping the initial browning, make sure your sauce delivers flavor from ingredients like diced tomatoes, onion, and bay leaf—just like in this sous vide oxtail recipe.
For a post-cook sear, you can either pan-fry the pulled meat briefly for crispy edges or reduce the sauce and serve it as-is. Both methods work beautifully.
Making a Sauce from the Bag
One of the best parts of this sous vide oxtail recipe is the flavorful cooking liquid. After the oxtails come out of the bath, don’t toss what’s in the bag. That juice is gold.
Start by skimming the fat off the top. Then pour the liquid—with all the vegetables—into a saucepan. Simmer on medium until it reduces into a rich, velvety sauce. This step concentrates the tomato, beef stock, and veggie flavors into something you’d happily serve over mashed potatoes or polenta.
Want to punch up the flavor? Add a splash of red wine and reduce until glossy. Or go bold with Jamaican jerk seasoning for a spicy oxtail twist.
If you’re into comfort food, this sauce is perfection over grits or creamy risotto. Prefer a lighter meal? Spoon it over steamed rice with fresh herbs. This sous vide oxtail recipe is as versatile as it is luxurious.
Want even more flavor-forward dishes? Check out our Sous Vide Prime Rib Roast or the Medium Rare Sous Vide Striploin for rich beef that’s all about bold searing and slow tenderness.
How to Serve Sous Vide Oxtail for Maximum Impact
Once your oxtail is fall-apart tender and the sauce is reduced, it’s time to plate. The classic approach is to spoon the shredded meat and vegetables over creamy mashed potatoes or buttery polenta. Ladle that rich sauce on top, and you’ve got a comfort meal that rivals any restaurant.
But the beauty of this sous vide oxtail recipe is in its flexibility. You can tuck the tender oxtail into tacos with a splash of lime and pickled onions. Or pile it onto toasted buns for sliders—try our Sous Vide Corned Beef Sliders for more party-friendly beef ideas.
Want something hearty and rustic? Serve over rice with a side of braised greens or roasted root vegetables. Add a garnish of fresh parsley or chives for color. The slow-cooked sauce is rich enough to carry the entire dish, no matter how you serve it.
For a cozy winter meal, I love pairing this dish with crusty bread and a glass of red wine. It’s warm, savory, and deeply satisfying.
Storage Tips & What to Do If It’s Still Tough
Once cooled, your sous vide oxtail recipe keeps well. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the meat and sauce in a zip bag for up to 3 months.
Reheat gently by simmering in a pot or using your sous vide bath at 150°F for about 30–45 minutes. Avoid the microwave—it zaps moisture and softens texture.
Still feel like your oxtail is tough? It’s likely undercooked. Even with sous vide, time matters. Try extending your cook time to 36 or 48 hours, especially if the oxtail came from an older or denser cut. This longer cook allows connective tissues to fully dissolve into gelatin.
For other long-cook inspiration, check out our Corned Beef 10-Hour Method. Like oxtail, brisket responds beautifully to extended sous vide treatment.
Whether you’re serving guests or meal-prepping for the week, this sous vide oxtail recipe makes every bite worth the wait.
Conclusion
The magic of this sous vide oxtail recipe is in its simplicity and patience. You start with a tough, humble cut—and 24 hours later, you’re rewarded with meat that falls apart at the touch of a fork and a sauce so rich it borders on decadent. No pressure cookers, no stovetop monitoring—just consistent, hands-off cooking that delivers big, bold flavor.
Whether you’re serving it over mashed potatoes or folded into tacos, oxtail done sous vide will win over any skeptic. This method transforms what used to be a challenge into an easy, reliable dish that earns repeat requests in any household. So go ahead: seal that bag, set the timer, and let your sous vide oxtail recipe work its slow-cooked magic.
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FAQs
Which cooking method is best for oxtail?
Sous vide is one of the best methods for cooking oxtail. It gently breaks down the connective tissue over time, producing incredibly tender meat without the need for constant attention.
Does oxtail get more tender the longer you cook it?
Yes, especially when cooked sous vide. Oxtail becomes progressively tender with time—24 to 48 hours is ideal depending on texture preference.
Do I have to brown my oxtails before cooking?
No, it’s optional. Browning before sous vide adds flavor, but you can skip it and reduce the bag liquid for a rich sauce instead.
How many hours should you cook oxtail?
For sous vide, cook oxtail at 180°F for 24 hours. You can extend it to 36 or 48 hours for an even softer texture.
Why is oxtail so expensive?
Oxtail has become more expensive due to high demand and limited supply. It’s rich in flavor and ideal for slow cooking, making it a popular choice for hearty dishes.
Why is my oxtail so tough?
It likely hasn’t cooked long enough. Oxtail needs time to break down. If it’s still chewy after sous vide, extend the cook time by 12–24 hours.
Is oxtail good for slow cooking?
Absolutely. Oxtail is ideal for slow cooking, and sous vide is one of the most effective methods for getting consistent, tender results.