Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach

Oxtail is one of those meats that can be prepared sous-vide in a way that it could never be without sous-vide. By cooking it a whopping 4 days (96 hours, give or take) at 60C/140F, the meat becomes as tender … Continue reading Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach