Slow braised brisket and oxtail soup with Chinese cabbage and baby Spring veg. Rub your brisket with red miso and Dijon mustard and leave to rest for an hour. Brown, add halved shallots and garlic before adding 2 parts beef stock 1 part red wine, tomato paste, bay leaves, a glug of maple syrup and the oxtails. Cover and cook in the oven for 4-5 hours. Take out the beef and leave to rest for half an hour - meanwhile put the broth on the hob and add the baby veg. When they're pretty much done, quarter the Chinese cabbage and add. Cover and simmer for 5 minutes before serving everything up with a dollop of horseradish mixed with mascarpone.