Oxtail Ragù over Polenta (Sous-vide)
(OP- 2017) Kenneth Wortley "Beautiful. A classic combination. There's something that seems to be so hard-wired to our DNA with the golden browned meat, mushrooms, and Creamy Polenta. It warms not just you but your soul. Nicely done" Kind words by a friend in a food group I belong to. I was thinking of ways to start this post, and he summed it up in just a few words. Thanks, Kenneth. You're looking at almost 7 lbs of Oxtail. When you buy Oxtail, you must be cognizant of the Bone to Meat Ratio. You might need to adjust your purchase based on your needs. I've Sous-Vide-Processed Oxtail several times and have finally nailed down the Time & Temperature. This T/T is specific to this dish, as are the techniques. If I were going to make Oxtail Ravioli or something different, I would tweak just a bit. First things first... I sprinkled some salt (I did not measure) on the Oxtail to dry-brine. As some of you know, I am a massive fan of Dry-Brining all pr...