2kg oxtail, remove sinew and silver skin
2 litres chicken stock
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 sticks celery, roughly chopped
10 peppercorns
Zest of 1 orange
4 sprigs rosemary
6 bay leaves
1 bottle red wine
1 bottle Pedro Ximenez Romate sherry
1 bunch cavolo nero, washed, cut into strips and blanched

Place meat down first in a container and cover with chopped vegetables, herbs, zest and peppercorns. Pour over red wine, place down some baking parchment, and weigh down with a plate. Cover and refrigerate for 24 hours. The next day lift the meat out of the marinade and set aside. Strain the vegetables retaining only the red wine. Place a stock pot on the stove over a medium heat and add red wine and chicken stock. Bring to boil and reduce to simmer. Whilst this is happening place oxtail in seasoned flour and then shake off excess flour and cook in batches over high heat until browned on both sides and add to stock pot. Cover with baking parchment and weigh down with a plate. After 2 hours add the sherry..Check an hour later and it should be ready (until meat has no resistance).

Whilst the oxtail is cooking make the cauliflower purée:


50g butter
1 brown onion
30g Maldon sea salt
1 head of cauliflower
500ml milk

Slice onions very thinly. Cut cauliflower in half and then in half again. Then cut across ways into thin slices. Place butter in heavy based pan and over a low heat. Once the butter has melted add the onions and salt. Place a lid on the pot and cook until the onions are really soft, but have not changed colour. Add cauliflower and cover with milk. Cook until the cauliflower is soft and strain, reserving the cooking liquid. Whilst the cauliflower is still hot place in blender and puree until smooth. If it is too thick add some of the cooking liquid.

Spoon cauliflower puree down on plate first and then blanched cavolo nero, and then on the oxtail and some of its cooking juices. Serve immediately.