Oxtail Salad

Name: Oxtail Salad
Yield: Serves 4—6
Cuisine: British
Ingredients: 16 teaspoon English mustard; 3 tablespoons extra virgin rapeseed oil; 1 tablespoon cider vinegar; 1 turnip, peeled; 1 carrot, peeled; handful of small salad and herb leaves, such as purslane, watercress, chervil and chives; 100 ml red wine; 2 litres beef stock (or a couple of good stock cubes, dissolved in the same amount of hot water); 1 teaspoon thyme leaves; 2 teaspoons tomato purée; 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 60 g butter, plus extra for the carrots; salt and freshly ground black pepper; 50 g plain flour, plus extra for dusting; 1.5 kg oxtail, cut into 2-3 cm thick pieces and trimmed of excess fat

Preparation info

Serves
4—6

Difficulty
Complex

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Braised oxtail may not be the obvious choice for a salad but I’ve often made this when I’ve had some braised oxtail left over from a dinner. It can be served in summer or winter - you just need to change the salad vegetables according to the season.

Ingredients

For the Braised Oxtail

1.5 kg oxtail, cut into 2-3 cm thick pieces and trimmed of excess fat
salt and freshly ground black pepper
50

Europe
United Kingdom
Dinner
Winter
Autumn
November
Summer

Method

First braise the oxtail. Preheat the oven to 220°C/gas 7. Season the pieces of oxtail and dust them lightly with flour. Place in a roasting tray and roast in the oven for 30 m