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Red Braised Oxtail Salad


  • Salad

  • Dressing


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Red Braised Oxtail Salad.


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