Ox-tail broth
Ox-tail costs Lm1.50 per kilo. Bernard Muscat's wine recommendation: the beefy flavour of this broth is matched to a strong red wine like the Chilean Carmen Syrah from M Demajo (Wines and Spirits).
For 6 people, you will need:
One tail (cut by the butcher into pieces of 2cm), one small kohlrabi (ġidra - peeled and diced), 250g of courgettes (diced), 150g of carrots (peeled and diced), 150g of potato (peeled and diced), one tomato (deseeded and chopped), a small bunch of Maltese celery (karfus – stalks chopped and leaves whole), 125g of frozen peas (or the same weight in shelled fresh peas when in season), two tablespoonfuls of kunserva, 2.5 litres of water, sea-salt.
Bring a large pot of water to the boil. Put in all the ingredients, bring the pot back to the boil, turn the heat right down and leave it to simmer for 90 minutes at least. Check the taste and adjust salt and pepper. Skim off and discard any scum that rises to the surface.
Kidneys
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