Equipment
Mixing bowl
or Large bowl
Whisk
or Fork
Ingredients
4 servings
Main
- 1360 g oxtail, cooked and shredded
- 27 g shallot, finely chopped
- 30 g dijon mustard
- 30 ml red wine vinegar
- 6 g salt
- 3 g black pepper
- 80 ml olive oil
- 15 g parsley, chopped
- salad greens
Nutrition (per serving)
1077
Calories
106g
Protein
3g
Carbs
69g
Fat
1g
Fiber
1g
Sugar
1464mg
Sodium
Method
01
Remove the meat from the oxtail bones and shred it into coarse pieces using your fingers or a knife.
02
Combine the chopped shallot, Dijon mustard, red wine vinegar, salt, and black pepper in a mixing bowl.
03
Whisk the mixture continuously while slowly drizzling in the olive oil to create an emulsified dressing.
Look for: Dressing should be thick and uniform without visible oil separation.
04
Add the shredded oxtail meat to the bowl and toss thoroughly to ensure even coating.
05
Fold the chopped parsley into the meat mixture.
06
Arrange the oxtail salad over salad greens or serve with toasted crusty bread.
Chef's Notes
- For the best texture, ensure the oxtail is cooked until fork-tender but not so much that it turns to mush, making shredding easier and yielding distinct meat pieces.
- Don't skip the emulsification step for the dressing. Slowly drizzling in the olive oil while whisking creates a stable vinaigrette that coats the oxtail beautifully.
- Taste and adjust seasoning after tossing the oxtail with the dressing. The meat will absorb some of the salt and pepper.
- Allow the salad to rest for at least 15-20 minutes before serving. This allows the flavors to meld and the oxtail to absorb the dressing.
- If serving with salad greens, ensure they are dry to prevent a watery salad.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Serve cold or at room temperature.
