Spiced Oxtail Soup

Start by trimming off any large pieces of fat from the oxtail and season with salt and pepper.

Next, using a heavy-bottomed saucepan, heat up a little bit of oil over high heat and add the oxtail, searing all sides slowly so it doesn't crowd your pan.

Once the oxtail is nicely coloured, remove with a slotted spoon and set to one side. In the same saucepan, add the chopped onion, celery, carrots, and garlic along with the star anise, peppercorns, bay leaves and thyme.

Cook the vegetables for approximately 5 minutes and stir constantly. Add the flour and tomato puree to the pan and cook for another two minutes, making sure the flour is fully incorporated, then add the beef stock and red wine.

Next, add the oxtail back to the pan and top up with extra water if needed, ensuring the meat is fully covered, and bring it to a boil. Reduce the heat to simmer, put a lid on your pan (tin foil also works), and leave to cook for around 3 to 4 hours or until the oxtail is tender and the meat is falling off the bone.

Allow the oxtail to cool for at least one hour before removing from the pan.

Pass the liquor through a fine sieve, making sure to push all the juice through using the back of a spoon and leave it to chill in the fridge for around 2 to 3 hours or until the fat has solidified.

While the liquor is cooling, pick the meat from your oxtail and set aside.

Remove the fat from the liquor and set aside, before returning the liquor to the hob and bringing it to the boil.

Add the picked oxtail back to the liquor and remove from the heat. Season to taste and add chopped parsley before serving.