Directions

• 
  Season the meat with salt and pepper, then coat it in flour. This technique helps create a crispy crust when cooking.
• 
   Heat a large saucepan with 3-4 tablespoons of extra virgin olive oil. Once hot, add the oxtail pieces and cook until they are golden all over. Remove the oxtail pieces and set them aside.
• 
  Sauté the vegetables in the same oil, starting with onion and garlic Scrape the pan to incorporate any flour traces and flavors. Cook them for 5 minutes and add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally
• 
  Add leek, bay leaves, and thyme to the pan, and sauté for 10 minutes. add chopped tomatoes to the sauce season with salt, and cook vegetables for 15 minutes.
• 
   Add the red wine, beef stock, and the oxtails to the pot. Cook over medium-high heat, uncovered, for 10 minutes. Then, cover the pot, reduce the heat to low, and let the stew simmer for 3 hours.
  
• 
   Remove the oxtails from the pot and blend the vegetables if you prefer a smoother sauce. Alternatively, leave the vegetables as chunks if you prefer a chunkier sauce.
• 
  After blending, return the oxtail to the pot with the prepared sauce until ready to serve. Serve the meat, pouring the sauce over it.
• Serve with your favorite rice such as turmeric.