Oxtail faggots with celeriac purée

Ingrediënten

• 900g oxtail (4–5 large pieces)
• Salt
• Plain flour
• Groundnut or grapeseed oil
• 200g peeled and finely diced carrot (approx. 2–3 large carrots)
• 200g peeled and finely diced onion (approx. 3 medium onions)
• 100g peeled and finely diced celeriac
• 3 cloves of garlic, peeled and crushed
• ½ star anise
• 250g port
• 100g brandy
• 750g red wine
• 750g beef stock (p.40)
• 2 sheets of caul fat (ask the butcher), halved
• 100g unsalted butter
• 500g peeled and finely sliced celeriac
• 200g whole milk