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Red Braised Ox Tail Salad



  • 1.

    Trim ox tail and simmer in water for about ½ hour, constantly skimming impurities that float to the surface. Add spices and sauces and simmer for approx 2 hours until the meat is very soft. Cool and take the meat of the bones.

  • 2.

    To make the dressing and salad, pound garlic, coriander root, green chillies, sugar, lime juice and fish sauce until smooth.

  • 3.

    In a bowl, add beans, mint, coriander, garlic chives, chilli, Kaffir lime leaves, lemongrass and deep-fried shallots.

  • 4.

    To serve deep fry ox tail until crisp, add to bowl with salad ingredients and add dressing. Place mix on a plate and garnish with deep fried shallots.

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