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Sous Vide Oxtail | Grits | Spigarello

Oxtail | Finished Dish

Sunday Suppers call for long, slow cooked meals.  We could think of nothing better for such an occasion than warming up a water bath and sous vide-ing up some oxtail for 20 hours.  Paired with Falls Mill Grits + and a side of spigarello, this soul-satisfying dish will leave you pining for seconds.

Serves 2



For The Oxtail

4 Medium to Large Oxtail Segments

2 Cups, Nonna's Smoky Tomato Sauce (or your favorite tomato sauce)

1 Tablespoon, Fresh Ginger, Grated

2 Cloves Garlic, Grated

1 Tablespoon, Butter

Immersion Circulator + Water Bath

Canola Oil


For The Grits

1 Cups, Falls Mill White Corn Grits

1 Pint, Water

1 Pint, Heavy Cream

1/4 Pound, Butter

Sea Salt, to taste

Fresh Cracked White Pepper, to taste


or The Spigarello

1 Bunch, Spigarello

2 Cloves Garlic, Thinly Sliced

1/4 Cup, Pine Nuts

Canola Oil



For The Oxtail

Set up your immersion circulator and set to 83 degrees celsius.

Heat a heavy-bottomed sauce pan (we used cast iron) with canola oil.

Season oxtail segments with salt.

Sear oxtail on each side for 90 seconds.

Remove from pan and let cool.

Once cool, place oxtail segments inside a vacuum-sealable bag along with tomato sauce.

Seal the bags using a vacuum sealer.

Once the water bath comes to temperature, immerse the vacuum sealed bags into the water.

Set a timer for 20 hours + cover water bath with plastic wrap (to avoid evaporation)


For The Grits

Bring water and cream to a simmer.

As they come to a simmer, add grits while whisking.

Cook grits, stirring regularly, until they are tender, approximately 35-40 minutes. Set aside.


For The Spigarello

Rinse spigarello and remove the bottom 1/3 of their stalk.

Head a sauté pan with canola oil until almost smoking.

Sear spigarello for 30 seconds, moving constantly.

Add garlic and pine nuts and sear for another 30 seconds, moving constantly.

Remove contents from the pan.


To Finish

Once the oxtail has finished cooking in the immersion circulator, cut open their bags, remove the oxtail + reserve the sauce.

Heat a heavy-bottomed sauce pan with canola oil and quickly sauté the garlic and ginger.  

Add the reserved sauce and simmer until reduced by half.

Add the tablespoon of butter.

*Tip: if your sauce gets too reduced or breaks, stir in a tablespoon or two of water and re-reduce.

Using two forks, separate the oxtail meat from the bone and place in your sauce pan.

Place the grits in the center of a plate or shallow bowl.

Spoon the oxtail meat over the grits and drizzle pan sauce around the edges.

Finishs with the spiarello.

Finished Oxtail

Happy Eating!

The FareTrade