Oxtail Tabbouleh

Publiée le 21/07/2015




  • 5 tbsp oil Quintuor
  • A glass of semolina per person
  • 6 ripe tomatoes
  • An oxtail
  • Mint leaves
  • A cucumber
  • Salt pepper

It is best to make this recipe in the morning to the evening or the day before, because the ingredients must macerate.

The day before, cooked 2 hours the oxtail, let cool and cut into pieces.

Seed the tomatoes and place in a strainer seeds and place a saucepan underneath, it will be used to retrieve the tomato juice, that you will add to the bowl.
Peel the cucumber and remove the seeds, to cut into small cubes.
Cut the mint.
Place in a large bowl semolina, and all your ingredients, mix, chill, stir occasionally.

Good tasting !

Château Sainte Roseline : La Lampe de Méduse 2011 (www.sainte-roseline.com)

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