Oxtail broth

(Brodo di coda di bue)

Makes approximately 2.5 litres (87 fl oz/10 cups)Yields approximately 500 g (1 lb 2 oz) oxtail meat

75 ml (2¼ fl oz) extra virgin olive oil

100 g (3½ oz) carrot, roughly chopped

100 g (3½ oz) celery stalks, roughly chopped

100 g (3½ oz) onion, roughly chopped

100 g (3½ oz) leek, roughly chopped

2 kg (4 lb 8 oz) fresh oxtail, cleaned, trimmed of excess fat and cut roughly into 4 cm (1½ inch) long pieces

2 ripe tomatoes, roughly chopped

3 flat-leaf (Italian) parsley sprigs

3 thyme sprigs

1 small bay leaf

4 litres (140 fl oz/16 cups) water

fine sea salt, to taste

Heat half of the extra virgin olive oil in a deep heavy-based frying pan over medium heat and sauté the carrot, celery, onion and leek until they are nicely browned. Transfer to a large saucepan. In the same frying pan, use the remaining extra virgin olive oil to sauté the oxtail until it is browned.

Add the browned oxtail and the remaining ingredients to the large saucepan and bring to the boil. Lower the heat and slowly simmer without a lid for 3–4 hours or until the meat is falling off the bone. Skim away the excess fat and other particles that come to the surface of the liquid throughout the cooking process. Take the oxtail out and set aside. Strain the liquid through a fine strainer and refrigerate. If there is excess fat, it will solidify at the top of the refrigerated broth. Remove this with a spoon and discard before using the broth. Pick the meat from the bones, discarding any fat or sinew, and reserve for later use in recipes such as Oxtail broth with fresh pasta squares and dried wild forest mushrooms. Oxtail broth can be made in advance and frozen in an airtight container for up to 2 months.