Caramelised Onion & Braised Ox Tail Soup

Prepare oxtail base

Sear:

• Heat a large heavy-based pot over medium–high heat with olive oil.
• Add oxtail pieces, sear for 7–8 minutes until well caramelised.
• Remove and set aside.

Vegetables:

• Add carrot, celery, and garlic. Cook for 4 minutes until softened.
• Add onions and butter, cook for 10 minutes, stirring frequently.
• Add sherry vinegar, cook down for 3 minutes.

Build and simmer soup

• Return oxtail to pot.
• Add veal stock, thyme, bay leaves, and soy sauce.
• Bring to a gentle simmer, reduce heat to low, cover with lid.
• Cook for 3 hours.
• Remove from heat, discard bay leaves and thyme stems.
• Remove oxtail bones, pick off meat, and return meat to soup.
• Season to taste with salt and pepper.
• Keep warm over very low heat.

Prepare bread topping

• Preheat oven to 200°C.
• Cut a disc from the cob loaf to use as a lid.
• Roughly dice the remaining bread, dress with olive oil, and bake until golden and crispy.

Assemble and bake

• Ladle soup into a terrine, filling ¾ full.
• Place cob loaf lid on top.
• Lay comté slices evenly over bread.
• Bake for 20 minutes or until cheese and bread are golden brown.
• Remove and rest for 5 minutes.

Serve

• Garnish with chopped chives.
• Serve hot with the roasted bread pieces on the side.