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Oxtail Salad with Summer Vegetables

Roasted oxtail simmered in red wine sauce, served warm over a fresh pea, broad bean, and herb leaf salad.

BeefHigh ProteinSummerSaladOxtail
Estimated Nutrition
Calories
931.2
kcal / serving
3724.8 kcal total
Carbs
22.1g
per serving
88.5 g total
Fat
64.5g
per serving
258.1 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Flour
plus extra for dusting
CondimentsSauces
2
tsp
Tomato Purée
1
tbsp
Cider Vinegar
0.5
tsp
English Mustard
Dairy
60
g
Butter
plus extra for carrots
LegumesPulses
80
g
Broad Beans
fresh, shelled and boiled
Liquids
100
ml
Red Wine
2
l
Beef Stock
Meat
1000
g
Oxtail
cut into 2.5cm thick pieces, trimmed of excess fat
NutsSeeds
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground, for seasoning
2
cloves
Garlic
crushed
1
tsp
Thyme
fresh leaves
OilsFats
3
tbsp
Rapeseed Oil
extra virgin
Vegetables
1
piece
Onion
finely chopped
1
handful
Pea Shoots
1
handful
Mixed Salad Leaves
herb leaves like sorrel, amaranth, or baby spinach
60
g
Peas
fresh, shelled and boiled

Method

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