Instructions

Start by mixing the flour, paprika, pepper and salt in a large bag

Add the oxtail to the bag and give it a good shake to coat everything with the flour mixture

Heat the grill (broiler) to its highest setting

Arrange the oxtail on a baking sheet and drizzle over the olive oil as evenly as you can

Place under the grill (broiler) until one side has seared really well (takes about 5 to 10 minutes)

Turn over the oxtail pieces and repeat on the other side

In the meantime add all the braising liquid ingredients to an oven safe pot or slow cooker

Once oxtail is good and brown transfer to the braising liquid making sure you scrape any crispy bits and accumulated juices from the baking pan to the pot as well

Stir to combine and cover. Place in a 180 degree oven (375 degrees f) for 3 to 4 hours

If slow cooking set to cook for 8 hours on low or 4 hour on high

Once oxtail is to your liking (tender and almost falling of the bone) remove from the liquid and blend the liquid and vegetables with a stick blender or transfer to a blender and blend to a smooth liquid

Transfer liquid back to the pot and simmer uncovered until your sauce has thickened and is able to coat the oxtail nicely

Transfer oxtail back to the liquid and cook for an additional 30 minutes on low

Serve with creamy mash potato and a glass of your favourite red wine.