Boil the potatoes in salted water until cooked (20-25 minutes). Drain off water and replace the lid. Shake the pan to break the potatoes. Slowly add the butter and single cream while mashing the potatoes. Season with salt, pepper and nutmeg.

Preheat oven to 200c. Season joints with salt and pepper. Fry in pan with beef dripping until brown. drain. Fry the carrots, onions, celery sticks and leeks. Add the tomatoes, thyme, bay leaf and garlic. Continue to cook for few minutes.

Place the tails in a large braising pan with the vegetables. Add the red wine into the first pan and reduce until almost dry. Add the stock and pour all to the braining pan. Bring to simmer and place in the oven for 1.5 – 2 hours., until meet is tender. Lift the pieces from of meat from the sauce and keep to the side. Push sauce through a sieve into a pan and reduce it, skimming off all impurities.

Cook the garnish vegetables in a table spoon of water until soft.

Add tails, garnish vegetables to the simmering reduced sauce. Simmer until tails are warm again. Add the diced garnish tomatoes and quickly move to warm bowls. Sprinkle with chopped parsley and serve.