DOUBLE CELERY AND OXTAIL SOUP

INGREDIENTS

Time: 3 hours Servings: 4-6 Vegetable oil for roasting 500g oxtail, cut into joints and trimmed of fat 2 medium carrots, peeled and roughly chopped 1 leek, roughly chopped and washed 2 sticks of celery, roughly chopped Salt and freshly ground black pepper 1 tbsp flour for dusting ½ tbsp tomato puree 1 bay leaf A few sprigs of thyme 6 black peppercorns 2½ litres beef stock 2-3 sticks of celery, peeled if neces sary and cut into rough 1cm dice 1 small celeriac, peeled and cut into rough 1cm dice

METHOD

Preheat the oven to 220C. Heat some oil in a roasting tray and add the pieces of oxtail and vegetables. Season with salt and pepper then roast for 25-30 minutes until they are beginning to colour. Add the flour and tomato puree, stir well and return to the oven for another 20 minutes, giving the occasional stir.

Transfer the oxtail and vegetables to a thickbottomed pan and add the rest of the ingredients. Bring to the boil and simmer with a lid on for about 2-2½ hours, or until the oxtail is beginning to fall off the bone. Or you could cut the time in half with a pressure cooker.

Place a colander over a bowl large enough to catch all of the cooking liquor. Pour the meat, vegetables and liquor carefully into the colander and leave to drain and cool for 15-20 minutes.

Carefully remove the meat from the bones with your hands, and put to one side. Discard the bones and vegetables and strain the liquor through a fine sieve. The liquor should have quite an intense flavour and be just enough for four or so people. If not, skim any excess fat off with a ladle and simmer until it has reduced and intensified. Add the celery and celeriac and simmer for about 10 minutes until they are tender, then add the pieces of meat and season if necessary.

Advance cooking tip: you can make the basic broth without adding the celery a few days in advance, or even make a bigger batch and freeze it, then simply add the celery and celeriac when serving.