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http://www.lifestylefood.com.au/recipes/515/red-braised-oxtail-salad

LifeStyleFOOD.com.au

Red Braised Oxtail Salad

Ingredients

  • 2 kg ox-tail jointed and trimmed of fat

  • 300 ml shao hsing wine

  • 2 large knobs ginger sliced

  • 8 cloves garlic crushed

  • 100 ml light soy sauce

  • 110 ml dark soy sauce

  • 250 g yellow rock sugar

  • 6 star anise

  • 4 sticks cinnamon

  • 1 orange peel

  • 50 ml sesame oil

  • 2 tablespoons sichuan salt and pepper

  • 0.5 teaspoon clove

  • Salad

  • 1 cup mint leaf

  • 1 cup coriander

  • 4 finely sliced kaffir limes

  • 3 large finely sliced red chilli's

  • 1 cup garlic chives

  • 4 tablespoons red eschalots sliced lengthwise & deep fried

  • Dressing

  • 6 coriander roots

  • 6 garlic cloves

  • 6 large green chilli's

  • 4 tablespoons fish sauce

  • 150 ml lime juice

  • 3 tablespoons sugar

Method

  • 1.

    Cover with water and bring to the boil.

  • 2.

    Simmer for 30 minutes, stirring often.

  • 3.

    Flynn skims off some of the fat and impurities that rise to the top, but leaves some fattyness which he says goes well with the red braising technique.

  • 4.

    After 30 minutes, add the other ingredients and simmer for 2 and ½ hours or until tender.

  • 5.

    You can either use the stove top or a medium oven.

  • 6.

    Ensure you continue to top up with water if the tails become exposed.

  • 7.

    Strain out the oxtails and allow to cool sufficiently to remove the meat from the bones.

  • 8.

    Try to leave the meat as whole as possible, avoiding any gristle.

  • 9.

    As oxtail is quite rich, you don't need too much per portion.

  • 10.

    The Thai salad dressing will help cut the richness.

  • Dressing:

  • 1.

    Crush coriander root, garlic cloves and green chillies together. Stir in fish sauce, lime juice and sugar. Ensure there is an appropriate balance of hot, sweet, salty and sour.

  • To Finish:

  • 1.

    Heat one litre of peanut oil to 180 C.

  • 2.

    Deep fry ox-tail meat in batches, be careful as oil will most definitely splatter.

  • 3.

    Place oxtail in a bowl, spoon over some of the dressing.

  • 4.

    Place salad ingredients (other than shallots) in the bowl and enough dressing to ensure a good flavour. Mix gently.

  • 5.

    Arrange salad on warm plates and sprinkle deep fried shallots on top.

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