Shredded Oxtail Salad With Mustard and Shallot
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds cooked oxtail (leftover from French Onion Soup)
- 3tablespoons finely chopped shallot
- 2tablespoons Dijon mustard
- 2tablespoons red wine vinegar
- 1teaspoon kosher salt
- ½teaspoon black pepper
- ⅓cup extra-virgin olive oil
- ½cup chopped parsley
- Salad greens or toasted bread slices, for serving.
Nutritional analysis per serving (8 servings)
468 calories; 35 grams fat; 12 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Pick the meat from the oxtail bones. Discard the bones; shred the meat with your fingers or coarsely chop.
- Step 2
In a bowl, whisk together the shallot, mustard, vinegar, salt, and pepper. Slowly whisk in the oil in a steady stream until incorporated. Pour vinaigrette over meat and toss well. Gently fold in parsley. Serve over salad greens or toasted slices of crusty bread.
Private Notes
Comments
Not worth the effort--now I know why oxtails are on clearance every week. The meat was extremely fatty & difficult to debone. The article will tell you although the recipe does not that this is besr served on crisp winter greens such as frisee or watercress, given the assertive, mustardy dressing, as well as served warm. I will not, however, be making this again.
Not worth the effort--now I know why oxtails are on clearance every week. The meat was extremely fatty & difficult to debone. The article will tell you although the recipe does not that this is besr served on crisp winter greens such as frisee or watercress, given the assertive, mustardy dressing, as well as served warm. I will not, however, be making this again.
Advertisement