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


First published in 2018
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Sous vide oxtail

Sun-dried tomato sauce

To finish the oxtail

To serve

Preheat the water bath to 80°C
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
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
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
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
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
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
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
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