Pour some olive oil into the pot, enough to cover the bottom.
Heat to lightly brown 2 large chopped onions together with some mixed herbs, rosemary and 2 cloves of garlic. Remove from pot and set aside to return to the pot later.
Put flour, paprika, coriander, salt & pepper into a plastic bag and toss together with the oxtail until all the pieces are well covered.
Add olive oil to the same pot, heat and add the oxtail to brown all over – then return the browned onion & herb mix to the pot.
Add 250ml red wine and cook for 15 minutes. Add 1 tin of peeled tomatoes, 1 litre beef or vegetable stock and 1 packet of brown onion soup making sure the meat is covered. Cook low and slow for 3.5 hours.
Add chopped carrots, butternut, baby potatoes, chives and parsley – cook gently for another hour. Turn off the heat and allow to rest for at least 1 hour before heating again to serve.
Serving with rice, chunks of fresh bread and our 2006 Wedderwill Syrah wine on a cold wintery day is the way to go.