Kosher Dosher...“I am a culinary Heretic"

(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 proteins. The

  This is one of those dishes  that make you say "OMG." I often buy lots of protein and SV-Process ahead of time and place in the refrigerator or freezer for later use. This was one of those occasions. I saw these babies staring at me behind the glass display at the grocery store, and they spoke to me. Although they whispered sweet nothings at me, they had no recipe to share, but alas, all they said to me was, "BUY" me. I've made  Oxtail several times  before using different methods, but I wanted something very different from these babies. They sat refrigerated for over a week, and I'm not kidding when I say they occupied my every thought until I came up with the following recipe.  I treated the Oxtails with 1%  of Fish-Salt (Dry-Brined).  Redboat is my goto for everything, Fish Sause/Salt. How to compute numbers? If you have 1000 grams of Oxtail multiply that by 1% (1000 X 1% or .01 = 10 grams). Sprinkle Fish-Salt on the Oxtail and give it a rub down. If yo