Sous vide oxtail tacos with sun-dried tomato, ras el hanout and olive

  • medium
  • 6
  • 60 minutes

Phil Fanning serves up a comforting sous vide oxtail recipe, spiced with ras el hanout and paprika and served in tortillas to make delicious, flavour-packed tacos. A sun-dried tomato and yoghurt sauce adds even more richness, lifted by the addition of green olives, tomato and watercress.

First published in 2018

Ingredients

Metric

Imperial

Sous vide oxtail

Sun-dried tomato sauce

To finish the oxtail

To serve

Equipment

  • Water bath
  • Large vacuum bags
  • Bar sealer
  • Hand blender

Method

1
Preheat the water bath to 80°C
2
To begin, add a dash of oil to a hot pan and individually colour the oxtail pieces until they have a nice dark golden exterior and the fat has rendered. Remove from the pan and allow to cool
  • 1 dash of oil
  • 2 oxtail, cut into individual vertebrae
3
Rub the paprika, ras el hanout, garlic and white pepper all over the oxtail pieces and add to vacuum bags. Seal using a bar sealer and cook in the water bath for 8–10 hours, until the meat is falling off the bone
4
Once cooked, remove the oxtail from the water bath and allow to cool slightly. Pick the meat from the bones, keeping it in nice chunky pieces. Chill in the fridge while you prepare the other elements
5
For the sun-dried tomato sauce, use a hand blender to blitz together the sun-dried tomatoes and water to a smooth paste. Place 3 tbsp of the paste in a bowl and set aside in the fridge for later. Mix the paprika and Greek yoghurt into the remaining paste, then set aside until ready to serve
6
To finish the oxtail, add a dash of oil to a pan over a high heat and add the sliced onions. Cook until they start to colour and soften, then reduce the heat and stir in the reserved 3 tbsp of sun-dried tomato paste, the smoked paprika, ras el hanout, garlic powder and white pepper. Cook out the mixture for a couple of minutes, then add just enough water to create a thick sauce
7
Add the reserved oxtail and continue cooking until the oxtail is nice and hot, adding a splash more water if necessary. Season to taste with salt
8
When ready to serve, quarter the tomatoes, remove the seeds and dice the flesh. Slice the green olives. Gently warm the tortillas and fill with the oxtail, olives, tomato and watercress. Finish with a generous helping of the spiced yoghurt
First published in 2018

Phil Fanning remains one of the brightest, most interesting chefs of the British food scene, creating beautiful, intricate plates of food at the magnificent Paris House in Woburn Abbey.

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