4 carrots, peeled and grated
4 celery sticks, roughly chopped
4 garlic cloves, finely grated or crushed
2 onions, roughly chopped
handful fresh flatleaf parsley, roughly chopped, to garnish
12 small–medium Maris Piper potatoes
2 tsp dried thyme
400g tin chopped tomatoes
200g/7oz “00†plain flour, plus extra for dusting
1 reduced salt beef stock cube
salt and freshly ground black pepper
freshly ground black pepper
¼ tsp freshly grated nutmeg
2 tsp dried oregano
½ tsp sea salt
2 tbsp tomato purée
1 tsp vegetable oil
2 free-range egg yolks
30g/1oz Parmesan, finely grated
2kg/4lb 8oz oxtail on the bone, cut into 5cm/2in thick pieces