1kg beef topside or brisket, cut into large strips
8 pieces oxtail, cut 3cm thick
2 onions, cut in half
2 fennel bulbs, quartered
2 sticks celery
8 carrots, peeled
1 bouquet garni
4 medium potatoes, peeled and cut in half
1 head spring cabbage, cored
and cut into 6 to 8 wedges cornichons or gherkins and Dijon mustard, to serve
Place beef and oxtail in a pot and cover with cold water. Bring to a boil then remove from heat. Set meat aside and discard water. Clean pot then put meat back in.
Push 2 cloves of garlic into each onion half and add to pot along with fennel, celery, carrots and bouquet garni. Season and cover with cold water.
Bring to a simmer and cook over medium-low heat for around 2½ hours, or until meat is tender.
Periodically remove foam from surface. Add potatoes and cabbage and cook for another 30 minutes, until soft. Season.
Remove the beef from the pot and cut into pieces.
Arrange meat, oxtail pieces and vegetables on a serving platter and spoon some cooking liquid over them. Serve with cornichons, sea salt and Dijon mustard on the side.