• 1 kg (2.2 lbs) oxtail
  • 150 ml (5 oz) red wine
  • 70 g (5 oz) onion
  • 50 g (75 oz) carrots
  • 100 g (5 oz) tomato
  • 1 clove
  • Salt and pepper to taste
  • 50 g (75 oz) wonton dough
  • 30 g (1 oz) egg yolk
  • 20 g tomato paste
For the béchamel sauce:
  • 500 g (17 oz) milk
  • 70 g (5 oz ) butter
  • 70 g (5 oz) flour
  • Salt and pepper to taste


First, season the pieces of oxtail with salt and pepper and brown them well in a saucepan. Next, brunoise the vegetables and put them into the same saucepan where the meat was browned. Fry them, add the red wine, and wait for the alcohol to evaporate. Once the alcohol has evaporated, place the meat and vegetables on a tray and place it in the refrigerator until cool. The last step is to put the meat with the vegetables and clove in a bag at 100% vacuum and cook it in the SmartVide for 24 hours at 75ºC (165ºF).

Once the meat is cooked, empty the bag into a tray so you can separate the pieces of oxtail and crumble them. Chop the meat and set aside. Strain the sauce from the tray and put it in a saucepan to reduce.

Next, stuff the ravioli with the meat and set aside.

Put the butter in a saucepan with the flour and lightly sauté it until there is no taste of flour. While constantly stirring, slowly add the milk until there is a creamy bechamel sauce. Season with salt and pepper.

Cook the ravioli.

To serve, put the bechamel sauce on a plate and then set the ravioli on top. Add the reduced oxtail sauce and the dish is ready to serve.

Thanks to sous-vide, this recipe prepares a traditional stew made in such a way that ensures the meat is always juicy and tender. It does not toughen because it doesn’t ever boil.

Additionally, since it is cooked sous-vide, this stew is completely pasteurized and can be saved up to a few weeks in the refrigerator. This way, you’ll always have a traditional oxtail stew ready to serve immediately.