Wagyu Oxtail w/ Heirloom Carrots, Pickles & Nasturtium

Add the star anise and tomatoes, mix well and cook until most of the moisture is gone from the tomato and it begins to thicken. Add the wine from the marinade and reduce by half.

Bring to the boil, cover with baking paper and then tin foil and simmer for approx 3-4 hours on a low heat or place in an oven at 140°C/ 285° F for roughly the same time. The meat is cooked when it pulls easily away from the bones. Allow the cooked oxtail to cool a little in the stock and then remove and drain it.

Pick off all the meat while still warm, taking care to keep the pieces as long as possible. And reserve until needed in a little of the stock Pass the sauce through a fine seive and reduce on a medium heat until the consistency of a nice sauce.

Cook the carrots in the butter over a low heat for approx 5 mins with the star anise until beginning to go soft. Add the orange juice and then just cover with water.

Cover with a piece of baking paper and cook at a steady simmer until the carrots are fully cooked (approx 10-15 mins). Drain the carrots, remove the star anise and reserve the liquid.

Place the carrots in a blender and add a knob of butter. Add a little of the cookery liquid to get the mix going but you wont need it all.

Once the puree is smooth remove it from the blender and pass through a fine sieve. Pickled Baby Carrots Peel the carrots, retaining the natural shape.

Place all the components for the brine into a pot and bring to the boil. Pour the boiling brine over the carrots and allow them to cool.

Place into sealed containers and allow to pickle for at least 3 days before using. They will last for up to three months in the liquid at least. Warm the carrots up in a little of the pickling liquid.