SOUL IN A BOWL

Oxtail soup

SERVES 6 PREP 25 mins plus overnight marinating and chilling COOK 4 hrs MORE EFFORT

1½kg oxtail, cut into 4 pieces small handful of thyme sprigs
2 bay leaves
small bunch of parsley, leaves and stalks separated
½ tsp black peppercorns, roughly crushed
1 small star anise
½ bottle red wine
4 tbsp sunflower oil
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped 2 garlic cloves, bashed
1 tbsp plain flour
1 tbsp ketchup
2 litres beef stock, plus extra if needed

Up to two days before serving, tip the oxtail into a bowl