Hey……. That sounds good. I’ve always been partial to cuts some beef etc. that are tough but improve after braising slowly.

Here’s something you might enjoy. I’m thinking about making that soup after simmering the oxtails slowly in the sous vide. I have all the…”ingredaments…”

https://www.foodland.com/recipe/oxtail-soup

Get your facts first, then you can distort them as you please.