Sous Vide OXTAIL Beef Stew!

After 1yr of request for this amazing dish. I was finally about to make it. This cook as a great success and I can't believe I did not make it earlier. The flavors are so intense that is was an unforgettable experience which will not be my last!
Become a SPONSOR of SVE *
/ @sousvideeverything
HOW TO COOK OXTAIL SOUS VIDE
I cooked it for 14hrs @ (185°F / 85°C)
INGREDIENTS * I used for this sous vide cook.
6 Oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1 cup of carrots
1 cup of red bell peppers
1 cup of yellow bell peppers
1 cup of carrots
1 cup of celery
1 cup of asparagus
1/2 cup onions
1/2 cup coconut milk
1 14oz can of tomatoes
Oxtail provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE Merch: teespring.com/...
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Tongs Tweezers: amzn.to/2nsiv0P
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
TORCH SET UP *
Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Torch Gas: amzn.to/2mwc5jG
SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
KNIVES *
Main Knife: amzn.to/2AUAKDD
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2DTMeYZ
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@stamasd8500]

Umm, are you reading my mind? I JUST made oxtail sous vide. Started it yesterday, seared the oxtail in a pan for a few minutes, then in the juices it released I cooked vegetables for 10 minutes (carrot, onion, red bell pepper) with salt and pepper, as well as some Spanish paprika (Pimenton de la Vera, bought in Madrid last week), pepper, a few cloves and some sliced ginger. Put then everything in the bag with a cup of stock and a cup of red wine (homemade wine). Cooked at 167F for 24h. Took the meat and vegetables out of the bag, the carrots surprisingly weren't mush, separated the liquid and made a gravy with it with a light roux. Served the meat and vegetables, gravy and mashed potatoes. It was a blast. (was recently on vacation in Spain and had Rabo de Toro almost daily. One particular restaurant had a special recipe for it which I particularly liked, the secret which I stole from the chef was to add a little cocoa powder during the cooking which I did - 1 teaspoon for the amount above). Try it my way too, it's worth it. The amounts were: 2lbs oxtail, 2 large carrots, 1 large onion, 1 red bell pepper, 3 bay leaves, 1 cup each stock and red wine, a few cloves, 1 teaspoon of sliced ginger, 1 teaspoon cocoa - natural, not Dutch process. I was actually going to request this for a future video, but you took care of that.

[@mikeordonez4716]

Sounds Amazing! Thanks for sharing to cocoa tip👍

[@multimediapcuser412]

Try 24h at 63 °C /145.4°F if you like more complex texture, more juice. Pre Cook and sauteed mirepoix more ... carrots,celery,onions,garlic and yellow bell peppers and one minute before deglaze pan with tomatoes,etc add red bell peppers. Cook it at high hit for an other 5 minutes and add asparagus the last minute ! If you like to use fresh concasse tomatoes add one spoon of tomato paste before deglaze. Collect the fat layer on top of stew with spoon and paper towel. You can try the same recipie with goat and mutton, add only one cinnamon stick!

[@GorkiCiprian74]

White rice was missing...

[@SVEMauMau]

Not for me lol, but it would have been a great side dish!

[@LettuceLand]

Freal I always eat oxtail soup with rice

[@Ironclad17]

Need something to soak up all the salsita.

[@JW-be8wf]

The only that goes well with OXTAIL Beef Stew is.....more OXTAIL Beef Stew

[@rodlewis4047]

Gorki Ciprian Any stew should be served over rice!

[@yyvuzer]

Anyone else get super excited when they see the notification for these?

[@dfernandez290]

Yavuz Yavuzer YES!! I was like “it’s about time” 🤗🤗

[@SVEMauMau]

me too!!! ^_^

[@robertlarios4959]

Yavuz Yavuzer

[@putnamehereholdmadoodle]

Yavuz Yavuzer How long do i sou vid cat fur and at what temp?

[@tyso5146]

I will be from here on!

[@rickbooher8224]

I enjoy a great oxtail stew the flavor is amazing with the vegetables and sauce it the best of both works in flavor. Will have to try your version it look wonderful never though of asparagus in a stew. Mine has always been potatoes carrot celery and onions bay leaf salt pepper and garlic. Slow cooked until the oxtails are tender. I sear my oxtail salted and peppered, dusted in flour, in butter and olive oil. I also enjoy good curried oxtails, onions, garlic and gravy served over bed of rice and freshly ground coarse pepper ground over the plate upon serving. For me I go a little heavy on the black pepper for myself.

[@Hillbillyspree]

One thing I would change is to cook the juice in a pan to reduce it. It looked way to watery.

[@tmarritt]

Yeah that's why I wouldn't do oxtail sous vide, all that cellulose needs to melt down and reduce to make a really thick sauce that sticks to the inside of your mouth, that's like the best bit, also black beans are a must. And unlike most things you can't really over cook it, by the time you eat it no meat should be attached to the bone. Perhaps it's personal preference, I also use Guinness as a base and more chilli 😋

[@ErinBurnsAuD]

Fezz do you mean collagen? There shouldn't be cellulose

[@rriqueno]

No potatoes there

[@Shaun.Stephens]

+Erin You did see the celery yes? That stuff's 90% cellulose!

[@ErinBurnsAuD]

Shaun Stephens ah, I see. I don't ever consider celery to be a thickening agent or an improver for mouth feel. I mean the only way it really breaks down is mechanically because of the string structure. So you can puree some to use to thicken, but to me it leaves a grainier mouth feel. Also, oxtail was specified, the vegetables are incidental to that.

[@rolo6819]

Por fin!!!!!! I been asking for oxtail for months bro!!!! Great video Bros

[@andreasleventis]

Im so addicted to this channel, can you guys make more videos a week please. love your content keep up the good work :)

[@tyso5146]

Haha, your bro’s reaction is great (and genuine; that’s just how I react to amazing food). Thrilled I found your channel. No filler. Trying this tonight!!

[@norboost]

You should make a Sous Vide cookbook, like a professional hardback pro photos and all. I'd buy that in a heartbeat. I'd even buy it as a series of multiple books.

[@phroskies]

Oxtail is perhaps my favorite dish. Wow. Underappreciated meat easily.

[@JaimeZX]

Guga - I have made this twice now and it is OFF THE HOOK my brother! THANK YOU! Love it.

[@eugene_m_]

I find oxtail one of the most precious beef parts ever! Full of connective tissue, full of collagen. When stewing, add some Sherry and thyme - French classics. You could also release meat from bones and use it as a spaghetti sauce. Or mix it with stock and veggies and make a soup! DEEEEELICIOUS!

[@HTMLguruLady2]

I love oxtail soup. Thank you for making it!!

[@kambam1617]

I love the way his voice sounds when he names the ingredients

[@moapictures]

Guga, eu estava esperando ansiosamente por essa receita, bem típica no Brasil. Eu sabia que um dia tu iria posta-la. Obrigado man!!!

[@nealc7886]

Looks super yummy! Am gonna have to try this one. Hey Guga, you have carrots on the list twice.

[@islndaze]

I LOVE OXTAIL SOUP!! I had for the first time Jamaican style Oxtail and I must say it was delicious! but your oxtail soup looks Deeeeeeliouuussss!!

[@marvinsheltonsr.364]

Thank you Guga I've been waiting for you to do this video I'm glad I asked you

[@SomeBoredGuy69]

Never tried Oxtail. Looks so good I just may have to try that recipe!🤤 👍

[@n_puppy8283]

Hey man! remember the butter experiment? i had an idea not sure if it will work.. have you tried cooking the meat without any butter just your normal seasoning and then sear it with butter?

[@trev0r15]

Can you explain how you decide how long and at what temperature you cook things? Got my Anova circulator last night, and I cooked two Ribeyes at 129 for 2 hours and then seared them in a cast iron pan. Parts were really perfect, but some was a bit overcooked for me. I suspect I seared too long. First try.. Great videos Guga, really enjoy them all.

[@andyh7777]

You all don't seem 100% convinced on this one. If you were to do it again, would you do it a couple of degrees lower? Just to turn that hint of dry in the middle to juicy.

[@cilismoniker7322]

The tail meat is really tough if you don't cook it high. Might be more juicy but you'll have stringy bits in your teeth.

[@andyh7777]

Cilis Moniker I'm painfully aware of that from one of my first sous vides I did last year! I'm just wondering if there was a slight middle ground, even a half a degree or one degree which could be perfect.

[@weedywet]

Tender is a mater of timer AND temp in sous vide cooking... a lower temp for a longer time is a better way to go. The value in sous vide cooking is in lower temperatures, that's why some even call it "low temperature cooking' rather than 'sous vide'

[@andyh7777]

weedywet I understand all this, I have been sous viding for a long time now. I'm just curious of the difference of a couple of degrees, not 10-20 degrees lower

[@daviddanehy3060]

No double bagging on them bones!!! Man that looks AMASSING!!!!

[@ramii_cs]

Hey guga, you’re one of the best most entertaining KZbinrs around. What you created was an original idea that is unique to you and expanded on it. Congratulations on your KZbin’s growth. Maybe you should try some sous vide chicken nuggets or a sous vide Philly cheesesteak??

[@toddjenest3212]

I can't wait to try making the oxtail through the sous vide. I just made it on Friday in my Ninja Foodi. I pressure cooked it on high for 60 minutes. It was tender, but doesn't seem to be as fall-off-the-bone tender as yours. hmmm, I ordered some more from the butcher and can't wait to try it sous vide! Thank you!

[@Devyyy]

I would suggest trying to thicken the sauce so it clings to the meat a bit more! Either simmer it to cook it down or add something to thicken it!

[@vladislavslunecko6597]

14 oz can of tomatoes means that I should use 400 grams of net weight tomatoes?? Thanks!

[@peppertime1]

damn it looks good... oxtail , in my opinion, is so underrated... anyways.. respect brothers.

[@rlarocca1]

Looks good! Add red wine next time and you won’t regret.

[@r3clus386]

How much would you have added to this recipe?

[@자시엘-l1s]

R P 1 glass serving is enough 🍷 Good wine that you drink not cooking wine

[@stannylou1636]

The one question I had for Sous Vide, sold!

[@victorcoto5897]

random question can one freeze the meal pre packed in the vacuum sealed bag AFTER searing and sauce but before cooking? My issue is portion control specially dealing with a vegetarian girlfriend

[@MrJondon76]

Understand the long time but why the high heat? Does make me want to try ox tail.

[@findingfreeblade]

Can you do a video comparing your vacuum sealers vs ziplock vs butcher paper for long term storage of meat (how good the meat is a year later) for some of us that buy in bulk it would be really useful to know if we could just put them in the vacuum bag or the vacuum chamber bag and have them hold up to a freezer for a full year

[@corystansbury]

Oxtail is wonderful. Looks awesome!

[@antonho5903]

What would be better low temp for 10hrs @140 then high for another 10hrs @165 or the opposite? Just out of curiosity if this would do anything

[@segoi11]

Yummmm. Love oxtail. Oof! So tender looking. Salsita! Not greasy though? When I cook in the pressure cooker, I skim off the fat.

[@BarrySpears]

Guga...would dry-aging beef shank make for better Vegetable Beef Soup?

[@vincenguyen8011]

SVE gang I just seared my first ribeye with a flamethrower today! Man I have been living life wrong until I found you guys on KZbin.

[@JacobMagill]

dam this channel grew so much.

[@mr.b9613]

I miss the trio so much.

[@EdgarCarlosDuarteAguilar]

What about grinding that bay leaf so its scent and flavor is absorbed evenly during all the cooking?

[@malayaleeking]

I made oxtail in the sous vide for 3 days (came out dry and not juicy).The sear + crock pot for 8 hours is the way to go!

[@augoldfinger]

I've never had ox tail sous vide but I love it in the crock pot

[@artpodell]

I cannot find where a printable ingredient list is located. Help please?

[@raytran6400]

Yummmmm!!!! Oxtail looks BOMBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

[@ericcrawford9631]

No rice and plantain, but never the less, it looks amazing, and I know it’s awwwssssssoooooooommmmmmmmm

[@iayi4444]

Love the honesty

[@jareddion9759]

I seen a recipe for scrambled eggs you should try scrambled eggs with sous vide im wondering if i should try them and if they are safe too eat they look very creamy

[@psibiza]

mouth watering video! an excellent use of sous vide!

[@PropunKla]

Yessssssss could not have asked for more with this one.

[@SVEMauMau]

definitely delicious!!

[@MapleBull95]

Looks great! You should really consider reducing the liquid if you're making this at home, though. Seems a bit watery.

[@dereknyc4402]

14 hours? what made you choose that number? Can you make a video going over why some meat takes 2 hours and some 24? thanks

[@fulanito410]

It's all about the type of cut. A steak doesn't have the collagen and connective tissue that oxtail, beef ribs, and other type cuts do. You have to give it time so the collagen breaks down into gelatin. If you go to Chef Steps or the Anova website, they explain the different temps and times for various cuts. It's a good question.

[@ac1don_chees335]

Hi guys! The oxtail looks amazing, but the sauce seems a bit watery for my liking, so, I'd like to ask, what do you think would happen if you coated the meat in flour before the pre-searing process? Would it help thicken the sauce or not? I mean, it works when you do it in the pot... Please do an experiment to see if coating the meat in flour before pre-searing and placing in the bag with the sauce would help thicken it? I'd really like to know.

[@patricearchambeault8458]

It would seem to me that flour on the meat BEFORE searing would burn but flour in the bag with a good stir before sealing would make a thicker sauce. Just guessing.

[@miamithijs3579]

i use normal or sweet potato in the sause. The starch makes the sauce thicker and it tastes magnificent.

[@audiomxr]

How can someone who doesn't have a $700 pressure sealer get a good vacuum seal using something like a food saver? I've tried but when there is liquid it just sucks it out? Ideas?

[@iluvfood12]

At 1:32 what is the name of that item that they put the oxtail in? Where can you get it

[@2infinty]

How about a steak experiment with all the best methods and seasoning from previous videos? Use dehydrated onion, smoked salt, umami powder and any other things that seemed likes winners along with the flamethrower! Sounds good to me.

[@totalredeem44]

in the description, on the precise ingredients quantities, there is wrote "1 cup of carrots" two times

[@williamturner6882]

I love it when you guys do the odd bits. I am waiting for a whole pig head or beef cheeks.

[@fabiosemino2214]

Looks amazing! Since Sous vide works so well for broiling I wonder how beef tongue would come up!

[@amuuron4837]

this looks wonderful. In my opinion best presentation is meat pulled off bone combined with sauce and clean bone on the side of the plate. to show how well the meat came off. I will have this made for me.

[@thanossam7682]

Love your ideas! Could you make beef cheeks sous vide? Beef tongue too. Thanks in advance

[@awolf3362]

My suggestion for the next video would have to be baked clams. I recently because a huge fan and now I try them everywhere. So delicious when done right and I'd love to see you try it.

[@5avan10]

Oxtail is amazing with whiskey. Try using it instead of coconut milk; you won't be sorry.

[@Shane-Singleton]

Looks delicious. I've had the braised ox tails at Jamaican and Cuban restaurants and it was excellent both ways. Not sure if im ready to try making this one myself just yet but once I get a little more practice who knows.

[@omaribrahim55]

MAUMAU YOU LOOK GREAT BUUDY. THE DIETS REALLY WORKING!

[@leidydiperez5223]

Thank you very much.... you did the oxtail video

[@Dina_tankar_mina_ord]

Try browning butter in a pan caramelizing the milk solids and use it on a sous vide steak. I think that's the reason you butter experience have been a fail earlier. It does not get hot enough to brown the butter.

[@AFistfulofDynamite]

Tried this, was mad good. Didn't use the Worcestershire sauce or soy sauce. Will probably skip the reverse sear in the future out of laziness.

[@ian3314]

Hey nice job guga! Im not a fan of coconut milk. Its too sweet for me. Would ordinary milk work?

[@SVEMauMau]

i think regular milk would curd on the heat. You can't really taste any coconut milk (I had t go back and rewatch to see what you were talking about). just use water if you're set in not using it.

[@adybli36]

ian3314 coconut milk isn’t sweet. You are thinking of condensed milk.

[@ian3314]

SVE MauMau Awesome Thanks Mau Mau!

[@v0x3lc0d3]

Why is it at 185? Why not normal beef temp like 135-145 or so??

[@TheSpec1234]

Ryan K breaks down the cologen and connective tissue, just like a roast.

[@michaelige926]

That looks awesome. I haven't had good ox tail in many years. BTW I would love to see you guys try ostrich steaks. It's the beef of the bird world.

[@deminybs]

just got my first oxtail for free today along with heart, liver, & tongue

[@PhoYourEyesOnly]

This looks amazing! I need a sous vide for my channel now!

[@jackh67]

Would you consider Sous Vide overnight oats?

[@danielrpiekarz3561]

Love the channel and have a suggestion. What about a 5 flavor steak. A steak that hits all primary flavors the mouth can sense. Salt, Sweet, Sour, Bitter, and Umami at the same time. There must be a ratio of these flavors that would create a steak like no others that brings ecstasy across the entire pallet. I will surely try it if you do not but I do not want to waste good steaks on the incorrect ratio.

[@vladks3d]

Followed your recipe step by step... why was it so overly salty?

[@Jerry-rf8bn]

I am definitely making this dish!! Where did you find that gorgeous serving platter? I need one of those. Thanks.

[@theoblanks8364]

How does he vacuum seal it without the liquid coming out?

[@putnamehereholdmadoodle]

How long do i sou vid cat fur and at what temp?

[@MartinRosendahl]

I'd like to see you redo this searing it with the flamethrower instead of in the pan. Might keep it more moist. Or experiment with cook temperatures and times

[@chromehearts88]

Would smoking a Ox tail work? I am curious.

[@whipasnaper]

What do they call this in Brazil? I grew up eating ox tail stew and yours differs from the Irish version! Very exotic looks delicious!

[@Gmartins5572]

It's called Rabada, but that is not the typical way to do it in Brazil (Brazil is big- so might be typical at Guga's area). In Rio it's made only with onion, garlic , a bit of tomatoes and potatoes. I cant wait to try Guga's recipe seem very interesting.

[@SVEMauMau]

In brazil we call this rabada, but it is a much simpler recipe that we use there. Guga went the extra mile on this dish!!

[@rhcastaneda]

Guga, when did you add the soy sauce and worcestershire sauce?

[@rhcastaneda]

Also, Guga is that bay leaves?

[@jamestomas7333]

How does it taste compared to beef?

[@matt10oc]

Amazing as always, Guga! If you can, would you be willing to find and cook a Brazilian Cupim sous vide?

[@SVEMauMau]

Mateus o problema e que o gado americano nao e misto com o nelore, entao e muito dificil encontrar cupim por aqui.

[@colinshin7515]

SVE MauMau i wanna read that bit i cant lol

[@matt10oc]

He said that it is very hard to find the cut I requested because brazilian cattle is different than american's. We, in Brazil, have this amazing piece of fatty meat called Cupim, which is not that easy to cook but delicious when done correctly. I know Guga and his crew would master this cut with ease.

[@pyang84]

Looks freakin awesome. I'm going to have to try it out

[@txgirlrider73]

A little corn starch or flour slurry would've thickened that sauce up for the "stew part" and little scotch bonnet for the Caribbean kick

[@codybord2294]

Gotta have some potatoes in there next time! The starch would help bind the sauce up a bit more and really make it DEEEEEEEEEELICIOUS!

[@jessejauregui]

Hola, in Florida do you folks have Tri Tip sandwich?

[@jamesellsworth9673]

I love to simmer oxtails so I was even more interested in learning how to do it sous vide!

[@dima1283]

Guga, is it better than osso buko?

[@BBQCrasher]

Enjoyed this video. Figured leaving a comment was better than a thumbs up. Ox tail my favorite!!!!!!

[@SVEMauMau]

we appreciate both!! thanks!!

[@ericleung8172]

Great recipe!

[@dorhatter]

I have a tip for those who don't have a vacuum chamber but want to do recipes like this. Buy the cheaper twist tie gallon bags. Don't use the tie, just put the food and liquids in the cheaper bag and fold over. Then put that into your normal vacuum bag and vacuum as normal. Unless you have a super amount of liquid this should work without having to have those special bags with liquid dams. Also works well for bone-in food

[@snitox]

How long would you estimate that vacuum sealed dish would last in the freezer?

[@abelardoaramburu7791]

Guga can you cook sous vide a whole picaña? Without cutting into steaks just one whole piece ???? To see if it’s better than into steaks!

[@juanaimbach7179]

Is this 220v?

[@Jerry-rf8bn]

Considering the success you have achieved by promoting the sous vide cooking method, have you considered doing a series of videos demonstrating recipes using the Instant Pot pressure cooker? I am sure that you would certainly increase your number of loyal followers. Thanks for all your work.

[@MarkyCannoli]

Why U gotta get the biggest and gives a look lol. Love it!!

[@brun0xbass]

oxtail is AMAZINGGGGGGGG