Steak, sunny-side-up eggs, mashed potatoes and beef gravy

Toss oxtails, roughly chopped onion, celery and unpeeled carrots in a bowl with kosher salt, tomato paste and a drop of vegetable oil until coated.

Spread on a rimmed baking sheet and roast at 425F for 30 minutes to an hour until well colored.

Put in a pressure cooker with parsley, thyme and a head of garlic, cloves halved; deglaze the roasting pan with boiling water, scrape it in and top up with water.

Cook under high pressure for two hours.

Strain into a large stock pot, pressing the solids; skim off the fat with a ladle, or chill overnight and lift off the hardened fat.

Bring to a simmer over medium heat and reduce by about half; chilled, it should be jiggly and jellified.

Peel the russets, cut into one-inch cubes and rinse in cold water to remove excess starch.

Start in cold, heavily salted water, bring to a simmer and cook 12 to 15 minutes until completely tender.

Drain, return to the pot over low heat and stir about two minutes.

Gently heat the cream and butter until melted, pour into the potatoes, kill the heat and mash; season early and do not overwork or they turn gummy. Cover and keep warm.

Render the beef suet over medium-low heat until it melts out and strain into the gravy pan; add bacon fat.

Melt the stock in a separate pan. Heat the fat over medium until shimmering, add an equal amount of flour, about four tablespoons, and whisk about three minutes until blonde.

Ladle in the hot stock slowly, whisking constantly and incorporating each ladleful before the next; after about four cups, cook about ten minutes until thick.

Season with kosher salt and pepper and add a splash of Gravy Master; cook longer for a thicker gravy.

Sear the ribeye in a hot cast-iron pan until crusted on both sides, then lower the heat to finish cooking and add the eggs.

Take the steak off before the eggs finish so it rests; remove the eggs sunny side up.

Plate with a pile of mashed potatoes and gravy.