Preparation - the day before

1. Place the wine into a cocotte or Dutch oven and add the thyme, bay leaves, cloves, peeled sliced carrots and sliced leek greens. 
2. Add some salt and 10 black peppercorns, then the quartered oxtail. Bring to a boil, cover and simmer over low heat for 4 hours. 
3. Drain, remove the herbs, cloves and peppercorns. Cool and refrigerate overnight. 

Finishing and presentaiton

1. The next day, remove the meat and place it in a bowl with 5 tbsp. finely chopped parsley. 
2. Make the vinaigrette by whisking together the ingredients; pour over the meat and mix well.
3. Quarter, seed and dice the tomatoes. Slice the spring onions thinly. Combine the tomato and onion in a bowl. 
4. Slice the block of foie gras into 10 medium slices. 
5. Prepare the verrines by layering in glasses: the oxtail mixture, a slice of foie gras, more oxtail and finally a spoonful of the tomato-onion mixture. Give a grinding of fresh pepper and serve.