• 500g Austrian grass-fed oxtail
• 1/3 (approx. 330g) daikon (Japanese radish)
• 1 tbsp uncooked rice (for parboiling the daikon)
• 50g celery tops (mainly the leaves)
• 1 Japanese leek (100g)
• 1 piece ginger
• 1 tbsp oil
• 1 bay leaf
• 100ml cooking sake
• Chopped green spring onions, to garnish
• A drizzle of Portuguese extra virgin olive oil (Azeites do Ribatejo)
• 1/2 tsp salt, plus 1/4 tsp for the oxtail
• 10 grains black pepper, plus pepper to taste

1. Put the oxtail in a pan, add enough water to cover it and place on a high heat until boiling. Remove any froth, and then boil it on a medium heat for about 2 more minutes while frequently removing the froth. Strain and discard the hot water, carefully wash any froth and blood from the oxtail, and then pat the pieces dry with kitchen paper.

2. Peel the radish thickly and cut it into large pieces (about 5-6cm in length). Put the daikon and enough water to cover it into a pan, sprinkle the dry rice over it, and simmer until the daikon becomes glassy (slightly transparent). Rinse it to remove any odour.

3. Strip the celery and cut it into 5cm lengths along with the Japanese leeks. Slice the ginger thinly with the skin on it.

4. Wipe or drain the oxtail to remove any excess blood if necessary. Rub the meat with 1/4 teaspoon salt and pepper, to taste. Heat the olive oil in a pressure cooker and fry the pieces of oxtail. Once golden brown, take them out and set aside. Fry the green spring onions, celery, leek, ginger and bay leaf using the remaining olive oil. When it starts to smells scented, pour in the sake and burn off the alcohol over a high heat.

5. Return the oxtail to the pressure cooker, add the daikon, 600ml water, the 1/2 tsp of salt and the grains of pepper and bring to a boil. Remove any froth, and then put on the lid. When the pin rises, reduce the heat to a low simmer and cook for about 20 minutes at high pressure (depending on the thickness of the oxtail, adjust cooking / pressure cooking time), and leave it until the pressure drops. Once cool, chill in the refrigerator then skim off any excess fat.

6. Serve the reheated oxtail and daikon in a bowl and pour the hot soup over (serve the rest of the ingredients together if you like). Sprinkle the chopped green spring onions over and drizzle with the extra virgin olive oil to bring out all the flavours.