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Previous Item: Ike’s Sous Vide Grass-Fed Oxtail Daube Provençal over Mashed Potatoes and Haricot Vert Almondine ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Tuesday)

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Meal Description

As we prepare to celebrate our Nation’s birth next week, we thought it would be felicitous to celebrate with some of the favorite foods of certain presidents.  

President Eisenhower had a fondness for rare steak and oxtail soup.  We find this choice fitting for the man responsible for launching the largest invasion force in the history of the world – over 156,000 troops landed in Normandy on the first day of the invasion.  As the Allies prepared to cross the English Channel, the mission kept getting delayed due to the weather.   German General Erwin Rommel, the “Desert Fox” of North Africa, had left the “Atlantic Wall” and headed home for the night believing no attack would come.  In one of the most audacious military decisions in history, Ike ordered the invasion force, dubbed “Operation Overlord,” to launch on the morning of June 6, 1944, seizing on a small break in the weather.  His letter to the troops begins, “The eyes of the world are upon you. The hopes and prayers of liberty-loving people everywhere march with you.”  And ends, “We will accept nothing less than full Victory!”  The Germans surrendered 336 days after the Normandy Invasion.

Eisenhower loved Oxtail Stew.  Daube, comes from daubière, the French name for a covered casserole dish.  There are many variations of beef stew throughout France with each different based on the region and dating back centuries.  Ours is based off a traditional Provençal recipe with herbs from the region and sun-dried tomatoes that is braised for several hours (our will be Sous Vide overnight). 

Like Ike, Oxtail is one of our favorite cuts of beef and perfect for this recipe (a chuck is just too ordinary!).  It is high in connective tissue requiring a long cooking time to break down the collagen to turn it to gelatin, but the result is a tender and beefy flavored meet.  In the 19th century, the French beef cut classification ranked beef tail as Premiere Categorie (first category), illustrating the changing tastes and eating habits over time.

We will be cooking the Oxtail Sous Vide with a Mirepoix (onion, carrots, and celery), Herbes de Provence, Sun Dried Tomatoes, and Cognac.  The Daube Provençal will be served with mashed potatoes and Haricot Vert Almondine.  Green Beans with Toasted almonds was another one of Ike’s favorites.

Bon Appétit!    

Time to Cook:  30 min.

Cook by Day: Tuesday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.

Items included (serves 2):

  1. Sous Vide Grass Fed Oxtail Stew
  2. Russet Potatoes
  3. Haricot Vert
  4. Toasted Almonds

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk, Wheat, Tree Nuts.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items:

  1. Double the Protein
  2. Roquefort Salad – Bitter Greens, Roquefort Cheese, Candied Walnuts, Walnut Oil
  3. Kid’s Meal – Extra Oxtail (your kids will love it…trust us!, Potatoes, and Green Beans