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

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

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