Method

• Heat a pan over high heat; add a splash of olive oil and brown the oxtail pieces.
• Place the browned oxtail in a slow cooker on high and cover with beef stock. Cook until the meat is tender and coming away from the bone (several hours). Once cooked, pull the meat off the bones and discard the bones.
• Strain the beef stock and allow to cool so the fat rises to the top. Once cool, skim off/discard the fat.

To prepare the soup: 

• Dice the onion, celery and carrot.
• In a separate pot, heat a splash of olive oil over moderate heat and sautee the carrot, onion and celery for a few minutes until the onion starts to soften.
• Add the flour and tomato paste and continue to cook for a couple of minutes before adding the red wine, chopped tomatoes, strained beef stock, rosemary, thyme and cloves. Simmer the soup until the vegetables are tender.
• Add the shredded oxtail meat in to the soup and warm through.
• Season with salt, cracked black pepper and Worcestershire sauce to taste.