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Cover with water and bring to the boil.
Simmer for 30 minutes, stirring often.
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.
After 30 minutes, add the other ingredients and simmer for 2 and ½ hours or until tender.
You can either use the stove top or a medium oven.
Ensure you continue to top up with water if the tails become exposed.
Strain out the oxtails and allow to cool sufficiently to remove the meat from the bones.
Try to leave the meat as whole as possible, avoiding any gristle.
As oxtail is quite rich, you don't need too much per portion.
The Thai salad dressing will help cut the richness.
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.
Heat one litre of peanut oil to 180 C.
Deep fry ox-tail meat in batches, be careful as oil will most definitely splatter.
Place oxtail in a bowl, spoon over some of the dressing.
Place salad ingredients (other than shallots) in the bowl and enough dressing to ensure a good flavour. Mix gently.
Arrange salad on warm plates and sprinkle deep fried shallots on top.
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