Oxtail and Prune Consommé

• 1 Whole Oxtail, Chopped into 2 cm (¾ inch) Thick Rounds (Ask Your Butcher to do this for you)

In a large pot, sauté the oxtail in grapeseed oil until well browned. Add half the onion, half the carrot, half the celery and the butter. Sauté until the vegetables are golden brown. Add the garlic and then deglaze with the sherry, scraping the bottom of the pot with a wooden spoon while deglazing.

Using a heavy knife or meat cleaver, chop the prunes directly through the stone into fou