Preheat the oven to 160°C. Using a heavy based pan, seal off the oxtail pieces in oil until golden brown. Take your time and add as much deep-rooted colour as possible.

Remove the oxtail, add the vegetables, anise and thyme, brown these also. Add back the oxtail, JUST cover with water and place a paper lid (cartouche) on top. Put the pan into the oven for three hours.

Remove and allow to cool. Place the pan in the fridge and re visit the broth the following day. Remove the meat from the bones, careful not to take any gristle and fat and reserve. Simmer the remaining stock, pass it through a sieve and reduce it in volume over a high heat until a third has evaporated and the flavour intensified.

Now make the thyme Chantilly; simply season the cream with salt and paper, add the thyme and whisk until light setting has been achieved. In a separate pan, sweat the mushrooms and shallots, season well and add this to the pan of oxtail broth and meat.

Serve the whole broth and finish with the lightly whipped cream.

Happy Cooking

Adam x