Step 1

To begin, slightly soften the butter for the devilled butter. Blitz in a blender with the remaining ingredients until well-blended but coarse in texture

Step 2

Transfer to a sheet of cling film and roll into a tight cylinder. Refrigerate until set solid

Step 3

Preheat the oven to 180°C/gas mark 4

Step 4

To make the oxtail for the macaroni cheese, brown the oxtail in a hot ovenproof saucepan with a dash of oil until nicely coloured all over. Remove and set aside. Add the vegetables to the pan and brown well

Step 5

Add the beer, thyme and star anise and reduce until sticky. Add the oxtail pieces back to the pan along with the chicken stock. Cover and cook in the oven for 2.5 hours, then allow to cool in the pan (you can do this the day before)

Step 6

Once the oxtail has cooled, pick the meat from the bone and keep in a bowl. Reduce the cooking liquor by half until rich, then set aside

Step 7

Remove the T-bone from the fridge an hour before cooking

Step 8

Preheat the oven to 180°C/gas mark 4

Step 9

To make the macaroni cheese, melt the butter and flour to a heavy-based pan. Cook out for 5 minutes, then slowly add the milk. Continue to stir until all of the milk has been incorporated

Step 10

Add the cheese and cook for a further 8 minutes

Step 11

Remove from the hob and add the mustard and chopped parsley. Fold in the picked oxtail and 150ml of the reduced cooking liquid and combine with the cooked macaroni

Step 12

Place the macaroni into skillets or ovenproof dishes and sprinkle the breadcrumbs over the top. Place in the oven for 15 minutes until golden brown

Step 13

Before cooking the steak, preheat a barbecue or chargrill to a medium-high heat

Step 14

To cook the steak, season well with salt and pepper and cook slowly on a BBQ to colour both sides well, turning regularly – the steak should reach 40°C in the centre when it is done

Step 15

Carve the steak and serve with a disc of the devilled butter on top, alongside the little gem and macaroni cheese.