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Recipes

Oxtail salad with summer vegetables

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Ingredients

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