steak

First real roast in the Anova Precision Oven since moving to Japan. Got the oxtail and a 3 kg rib roast from ミート工房拓味 (Meat Kounou Takumi). It was special toman beef that Shintaro introduced to us. It was excellent. I made the Oxtail JusOxtail Jus
1 Tbsp light oil
3 lb or so of oxtail (cut into segments)
1 carrot, chopped
2 stalks celery, chopped
1 onion, chopped
1 bottle of red wine
2 bay leaves
4 sprigs of fresh thyme
3 stems of fresh parsley
4 cups of [recipe:Chicken Stock]
Salt and pepper
for the sauce and used the standard Prime RibPerfect Prime Rib with Red Wine Jus
1 tablespoon (15ml) vegetable oil
2 pounds (900g) beef shins or oxtail
1 pound (450g) beef or veal soup bones
1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
2 ribs celery, roughly chopped (about 1 1/2 cups)
1 large onion, peeled and roughly chopped (about 1 1/2 cups)
1 (750ml) bottle dry red wine
2 bay leaves
4 sprigs fresh thyme
4 parsley stems
1 quart (1L) homemade or store-bought low-sodium chicken stock
1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see not...
recipe but targeted 135ºF because one diner wanted it a bit closer to medium than medium-rare.

Recipes prepared

 
Prime Rib
 
Oxtail Jus