Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1077 kcal
- Protein
- 106 g
- Carbohydrates
- 3 g
- Fat
- 69 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1464 mg
- Saturated Fat
- 22 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1084 mg
- Calcium
- 31 mg
- Iron
- 6.4 mg
- Magnesium
- 194 mg
- Phosphorus
- 139 mg
- Zinc
- 17.3 mg
- Vitamin A
- 70 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 88 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 25 mcg
- Water
- 28 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the meat from the oxtail bones and shred it into coarse pieces using your fingers or a knife.
Combine the chopped shallot, Dijon mustard, red wine vinegar, salt, and black pepper in a mixing bowl.
Whisk the mixture continuously while slowly drizzling in the olive oil to create an emulsified dressing.
Add the shredded oxtail meat to the bowl and toss thoroughly to ensure even coating.
Fold the chopped parsley into the meat mixture.
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.
Troubleshooting
Vinaigrette is broken or oily
Cause: Olive oil was added too quickly for the mustard to emulsify.
Fix: Whisk in one teaspoon of warm water or a small amount of additional mustard to re-bind the emulsion.
Prevention: Drizzle the oil in a very slow, steady stream while whisking vigorously.
Cultural Context
This preparation is similar to the French 'Salade de Boeuf', a traditional way to serve cold boiled meats from stocks or stews.
