Ingredients

2kg oxtail
100g flour
1 tsp salt
2 tsp coarse black pepper
2 tsp crushed fennel
2 tsp crushed coriander
4 carrots, diced
1 red onion, diced
6 leeks, chopped
1 celery stick, chopped
6 garlic cloves
1 sprig rosemary
3 sprigs thyme
250ml Boschendal red wine

Method
Coat the oxtail pieces with the seasoned flour and seal in a hot pan with oil on all sides.

In a deep casserole pot place the oxtail, carrots, onions, leeks, celery, garlic, spices and herbs.

Add red wine and cook, cover the oxtail with water and place in oven overnight on 100°C or on 160°C for 3 hours.