1. Pre Heat your Sous Vide. For succulent and fork-tender, we recommend cooking at 167 °F / 75 °C for 24 hours.
2. Oxtail refers to the tail of the cow. Portions from the top have more meat on – ask your butcher to slice it into pieces, like we did. Although there is a high bone-to-meat ratio on this cut, the flesh can be tough if not cooked correctly. The tail is full of health-giving collagen and gelatin, adding great flavour to soups, stews, and stocks.
3. Season the meat with salt and black pepper. Heat a frying pan to medium-high temperature, add a splash of oil, and begin searing the oxtail portions. These are really tough cuts so don’t feel the need to rush, you won’t overcook them.
4. Wipe your pan clean with some kitchen towel. Add the butter, shallots, garlic, and rosemary. Caramelise the shallots and deglaze with red wine. Reduce down and then mix in the ready-made demi-glace meat stock. Note: Ready-made demi-glace meat stock is available from good supermarkets.
5. Place the oxtail portions in a food-grade, freezer-style bag with the sauce, rosemary, shallots, and garlic. Remove as much of the air as possible, but note that no vacuum sealing is required for this recipe.
6. Remember, the water in your pot will get hot enough to cook your food – treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
7. Put your Sous Vide in the water and, when it is at the right temperature, lower the bag slowly into the saucepan. For long cooking times such as this, it’s important to cover your saucepan with plastic wrap to reduce evaporation. Do not cover. Tip: If your bag floats to the top, add a spoon inside it to weigh it down.
8. Remove the chunks of oxtail from the bag and present on a bed of polenta, for example. Oxtail also goes well with mashed potato or butternut squash.

1. Heat Sous Vide to 135
2. Mix the Glaze ingredients in a food processor
3. Rub 2/3 of mixture on pork tenderloin, seal in bag and cook for 2.5 hours at 135.
4. Remove pork from bag and pat dry. Heat skillet until sizzling and add butter. Sear the pork on all sides. Remove and let rest.
5. While resting using the same skillet add the apples and onions and a spoon of glaze and sauté until soft.
6. Slice pork and pour hash mixture and remaining glaze over the top and serve.

1. Mix all the marinade ingredients together well.
2. Cut the pork lengthwise into strips around 2.5-3 inches wide and 2 inches or so thick. Cut strips crosswise, if needed, into pieces 6-8 inches long. Place in a large baking dish that can accomodate all the pork in one layer. Pour the marinade over the pork. Seal the dish with clingwrap overnight, at least 12 hours and up to 36 hours. Turn the pork a few times during the marinating process. Keep in the fridge.
3. Prepare a water bath, using an immersion circulator, and bring the water to 58 degrees Celsius.
4. Place each piece of pork, with some marinade, into a vacuum-sealable bag and seal at high pressure.
5. Drop the bags into the water bath and cook for 24 hours. Once done, prepare an ice water bath and plunge the bags of pork directly into the ice water. Once cool, dry off the bags and either freeze or put in the fridge. Or open the bags, liberate your pork, and move to the final step of finishing off the pork.

Finishing Sauce (enough for two strips)

1. 1 teaspoon salt
2. 1 tablespoon hoisin sauce
3. 2 teaspoons honey
4. Mix the above together and taste. It should be salty-sweet.
5. Preheat your oven to the highest temperature it can go. Pour some water into a roasting pan. Over the pan, place a large wire rack that fits over the top of the pan.
6. Brush as much of the finishing sauce onto the strips of pork. You want it thick. Lay the pork on the wire rack (and over the water in the roasting pan). Pop this in the oven for 10 minutes or until the surface of the char siu is nicely charred.
7. Alternatively, instead of using the oven blowtorch the pork until charred.

1. Set Nomiku to 60°C (140°F)
2. Add scallops & brown butter to bag
3. Submerge bag in water and allow to cook 35-40 minutes
4. Just before scallops are done heat a cast iron skillet nice and hot
5. Add brown butter to skillet
6. Remove scallops from bag, pat dry, and sear 1 minute
7. Flip
8. Sear an additional 1 minute
9. Place scallops on favorite dish and top with additional brown butter
10. Serve and enjoy

For the Sous Vide Corned Beef (At least 24 to 48 hours before serving)

1. Pre-heat your sous vide water bath to 135F.
2. Vacuum seal the corned beef in a sous vide pouch and place the pouch into your water bath. Let it cook for around 48 hours.

For the Cabbage (At least 1 hour before serving)

1. About 45 minutes before you are ready to eat begin to prepare the cabbage.
2. Over medium heat cook the bacon lardons until crisp and the fat is rendered. Pour out all but 1-2 tablespoons of the bacon fat.
3. Add the cabbage strips to the bacon pan and cook over medium-high heat for about 5 minutes. Add 1 cup of the chicken stock and the 1/4 cup of vinegar to the pan. Let the cabbage cook in the liquid until tender, adding more chicken stock as needed.

For the Finishing

1. When the cabbage is almost tender, remove the corned beef from the water bath and the sous vide pouch. Slice the corned beef into 1/2" - 3/4" slices.
2. Serve the corned beef on a plate with the cabbage piled on top of it.