1 Heat 2 litres of water in a large saucepan, add a handful of seasalt, pepper and the bouquet garni. Peel the carrots and onions. When the water begins to boil, put in the oxtail, carrots and the onions with the cloves pressed into them, and bring back to the boil, skimming off the foam from time to time. Cover the pan and cook for 2 hours over a medium heat. Then reduce the heat and cook for another 2 hours.

2 At the end of this time, discard the bouquet garni. Remove the meat and carrots with a skimming ladle, and strain them. Remove the bone from the oxtail, cut the meat in strips and put into a terrine dish. Leave the stock to cool, then remove the waxy fat on the top. Put the stock and the terrine dish into the refrigerator.

3 The following day, cook the stock over a medium heat to reduce it. When just enough stock is left to cover the meat, pour it into the terrine dish. Decorate with the carrot rings and gherkins.

4 Return the terrine to the refrigerator until the following day. Serve it with pickled gherkins and small white onions.

Campanile tip:

To remove the fat, strain the meat in a cloth which has been soaked in water and vinegar and then wrung out.