This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Oxtail salad with summer vegetables

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the oxtail

  • 1kg/2lb 4oz oxtail, cut into 2.5cm/1in thick pieces, trimmed of any excess fat
  • salt and freshly ground black pepper
  • 50g/2oz flour, plus extra for dusting the oxtail
  • 60g/2½oz butter, plus extra for the carrots
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • 2 tsp tomato purée
  • 100ml/3½fl oz red wine
  • 2 litres/3½ pints beef stock (or 2 good quality beef stock cubes, dissolved in 2 litres/3½ pints hot water

For the dressing

For the salad

  • handful pea shoots
  • handful small salad and herb leaves (for example, silver sorrel, bittercress, amaranth, corn salad or baby spinach)
  • 60g/2½oz (shelled weight) fresh peas, boiled
  • 80-100g/3-4oz (shelled weight) fresh broad beans, boiled