FOOD FIT FOR A KING AND A REAL MEAL ON ITS OWN. START MAKING THE SOUP THE DAY BEFORE YOU NEED IT. Serves 6 • 500 g oxtail • 30 ml sunflower oil • 1 onion, chopped • 2 carrots, halved lengthways and
sliced • 1 large stalk celery, diced • 6 tomatoes, diced • 750 ml water • 15 ml worcestershire sauce • 1 bay leaf • salt and freshly ground black
pepper to taste Heat the oven to 140 °C. Place the oxtail in a casserole dish. Cover with the lid and place in the oven for at least 4 hours. Remove from the oven and leave to cool. Remove the meat from the bones and discard excess fat. Keep the bones. Heat the oil in a saucepan. Fry the onion, carrots and celery together for about 10 minutes. Add the tomatoes and fry for about 5 minutes. Add the meat, bones and jelly (which forms as the meat cools). Add the water, bay leaf and worcestershire sauce. Season with salt and pepper. Cover the saucepan with the lid and simmer gently for at least 4 hours, stirring now and then. If the soup is too thick, add a little more water, but remember that this is meant to be a thick soup.