1 kangaroo tail. or Oxtail olive oil. 1 large carrot. 2 sticks of celery. 1 large parsnip. 1 small bulb of celeriac. 100gm butter. 1 large brown onion. 2 bay leaves. 1 teaspoon finely-ground black pepper. water. 1 teaspoon sea salt. parsley. Heat the oven to 200°C or 400°F. Run the kangaroo tail through a little olive oil and put it in the oven until the tail browns all over. While the tail is browning, wash the vegetables and dice them very finely. Keep each vegetable in a separate pile. Melt the butter in a pot and fry the onion. Then add all the remaining vegetables, one at a time. Cook them very slowly for about 10 minutes. Place the kangaroo tail on top of the vegetables, add the bay leaves and pepper, and cover with water to at least 10 centimetres (4 inches) above the top of the tail. Bring to the boil, then reduce to a simmer. Cook until the meat comes off the bones easily. Season to taste and serve with lots of finely-chopped parsley.
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