Ingredients:

750-800g oxtail, jointed

1 tbsp oil (I use cold-pressed rapeseed oil)

1 large onion, peeled and diced

Salt and pepper

2 sticks of celery, trimmed and diced

1 tbsp tomato paste

150ml red wine

1.5 litres of beef stock

Bouquet garni of bay leaves, thyme sprigs and parsley stalks

2 small to medium beetroot, peeled and chunkily diced

2 carrots, peeled and chunkily diced

50g-75g pearl barley (check it doesn’t need pre-soaking)

2 tbsp cider vinegar

Parsley leaves (or dill), roughly chopped

To garnish: sour cream

Method:

Add the oil to a large, heavy-based pan and brown the oxtail on all sides. You won’t need much oil as more fat will render as the meat browns. Remove the oxtail and set aside, then cook the onions and celery, sprinkled with salt and pepper, until soft and golden.

Scrape a space in the bottom of the pan and add the tomato paste, cooking it off for a minute. Now pour in the red wine and let it sizzle up. Put the beef back in the pan, add the stock and bouquet garni and bring to a boil. Reduce to a low simmer, cover the pan and cook for one and a half to two hours or until the meat is tender and easily comes off the bone.

Remove the oxtail and when it’s cool enough, take the meat off the bones. Place in a bowl, cover and cool. Refrigerate the beef and soup separately.

Next day, skim off the fat that’s risen to the surface of the soup. Add the beef back into the pan with the pearl barley, carrots and beetroot. Bring to a boil then reduce to a simmer and cook for 40 minutes, or until the barley, beets and carrots are tender.

Check the seasoning, adding more salt and pepper as necessary. Stir in the cider vinegar and parsley (or dill) and serve, with sour cream on the side so everyone can add a dollop to their bowls.