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Sliced oxtail with fried king prawn salad


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(Rating average 3,02)

In a region in which there are so many cows, there had to be room for a recipe that included oxtail, though prepared in an unusual way, carpaccio. This dish is an example of the land-sea combination that is back in fashion.


First, cut the tails in portions, salt them and leave them to marinate in the wine and vegetables for twelve hours. Once this time has passed, brown the tails in a frying pan and then cook them with the marinade at a low heat, for about an hour and a half, to then bone them. Cut the meat into small pieces and set aside.

Meanwhile, lightly sauté the previously sliced boletus with the garlic and chopped parsley. Strain the oxtail stock and reduce it to a quarter. Mix it with the mushrooms and oxtail and cook for ten minutes to blend the different flavours. You now only need to place it in a dish or small casserole and let it cool in the fridge for eight hours.

When you entertain your guests, slice the oxtail, but not too thin, and serve the slices on a warmed plate. At the same time, flash fry some king prawn tails and stand them up on the plate in all their glory! If you wish, you can add some mixed lettuce leaves at the side of the plate to add colour and volume. Dress with a Modena glaze, a port reduction and extra virgin olive oil to have a quite original, attractive and colourful starter.

Where to try it

This dish has become very popular at the restaurant Agüita Salá.
Sliced oxtail with fried king prawn salad
  • 2 oxtails
  • 8 king prawns
  • 250 gr. Boletus Edulis mushrooms
  • 1 onion
  • ½ red and green pepper
  • 1 carrot
  • 1 leek
  • 4 garlic cloves
  • 2 bottles of Toro red wine
Category Meats