Ingredients:
1 quart beef or veal stock
8 ounces oxtail or beef shin
1 carrot (peeled and roughly chopped)
1 celery stick (roughly chopped)
½ head of garlic crushed
2 sprigs thyme
1 bay leaf
3 x 7 ounce beef fillets (cut into 4)
6 baby carrots (peeled and cut in ½ length ways)
6 baby parsnips (peeled and cut in ½ length ways)
3 baby turnips (peeled and cut into 4) 
1 bunch/8 ounces of baby spinach (stem removed and washed)

Method:

In a large stock pot place the stock, oxtail, carrot, celery, garlic, thyme, bay leave and bring to the simmer. Allow stock to simmer for 2-3 hours constantly skimming the oil and impurity from the top of the stock. Strain stock through cheese cloth and discard the oxtail and all vegetables.

Return the stock to the heat and bring back to the simmer.  Place a fry pan over a high heat and sear the beef fillet on all sides. Remove from hot pan. Add baby vegetables and beef to the simmering stock and cook for 5 min or until vegetables are tender.

In a hot sauté pan wilt the spinach and divide between 4 serving bowls placing the spinach in the center of the bowl. Place the beef and baby vegetables around the bowl and pour the broth into each bowl.