Recipe: Oxtail with Root Vegetables

1 On your cutting board tie your oxtail pieces in a ring.

2 In a large and tall pot, place your crown, then fill it with cold water, put it on the heat and bring to a boil, count 2 minutes (to remove impurities) then drain and refresh.

3 Put your crown back in your clean pot, fill it three-quarters with cold water then add your tea ball, your carrots and other roots, your onion and season with 8 to 0.4 oz (10g) of salt.

4 At a boil, count 2 hours 30 minutes making sure it is very gentle, constantly skim so that your consommé remains clear.

5 Remove your crown, remove the strings, arrange it on a large round platter, the carrots around it and the other roots if you cooked any with it, serve each guest and pour separately a bowl of strained broth adding to each a little fresh ginger and chopped coriander.

Of course all root vegetables are welcome, rutabagas, Jerusalem artichokes etc etc just make sure to be careful with the cooking time as some cook faster than others.