OXTAIL POT-AU-FEU

SERVES 6

20 MINUTES PREPARATION TIME

4 HOURS COOKING TIME

1 oxtail, cut into six pieces by the butcher

2 brown onions, peeled

4 cloves

3 leeks, coarsely chopped

60 g (2¼ oz) fresh ginger, peeled and finely chopped

2 lemongrass stems, pale part only, chopped

Bouquet garni

1 tablespoon coarse salt

6 pig tails

6 carrots, peeled and coarsely chopped

3 swedes (rutabagas), peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

Salt and pepper

3 tablespoons horseradish

THE OXTAIL

Blanching the oxtail removes any impurities. To blanch, place the oxtail pieces in a large saucepan of water. Bring to the boil. Drain, then rinse.

THE POT-AU-FEU

Stud the onions with the cloves.

Bring a large saucepan of water to the boil. Add the oxtail, onions, leek, ginger, lemongrass, bouquet garni and coarse salt. Bring to the boil then reduce the heat to low and simmer gently for 2 hours.

Add the pig tails, carrots, swedes and parsnips and cook for another 1½–2 hours, or until the tails are tender. Season if necessary and serve with the broth and horseradish.