Oxtail soup

Method

1. In a shallow bowl, mix 2 tablespoons of the flour with salt and pepper.
2. Heat half the oil in a large, heavy-based saucepan until hot. Coat the oxtail pieces with the seasoned flour, shaking off any excess, and fry for 2 minutes on each side or until evenly browned, then remove from the pan.
3. Add the remaining oil to the pan with the vegetables, herbs and peppercorns. Cook for 4-5 minutes until the vegetables begin to soften. Stir in the tomato purée and the remaining seasoned flour, adding a little more oil if necessary. Stir frequently for another 1-2 minutes.
4. Pour in the red wine and scrape the base of the saucepan with a wooden spoon. Boil for a few minutes. Return the oxtail to the saucepan and pour in the stock to cover. Bring to a simmer and skim off any scum that rises to the surface.
5. Partially cover the pan and cook gently for 3 hours or until the oxtail is very tender and comes off the bone easily.
6. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl and leave to cool slightly.
7. Strain the cooking stock through a fine sieve into a clean saucepan, pushing down on the vegetables with the back of a ladle to extract as much liquid as possible.
8. Pull the meat from the oxtail and shred into small pieces.
9. To thicken the stock, mix the remaining 2 tablespoons of flour with the butter, then whisk into the simmering stock, a little at a time.
10. Simmer for 5 minutes. Taste and adjust the seasoning, then add the shredded meat to the saucepan to warm through.
11. Sprinkle with parsley or stir through the tomatoes and cavolo nero before serving.