Season <quantity>1.2<unit>kg</unit></quantity> of oxtail, cut in medium pieces, with salt to taste. Coat in all-porpouse flour

Sear the oxtail on all sides in a skillet drizzled with vegetable oil over medium-high heat. Set aside

Dice <quantity>1</quantity> leek

Grate <quantity>2</quantity> carrots

Chop <quantity>½<unit>bunch</unit></quantity> of coriander

Drizzle vegetable oil in a pot over medium heat. Add <quantity>1½<unit>cup</unit></quantity> of chopped onions, <quantity>5<unit>tbsp</unit></quantity> of chopped garlic, the leek, and the carrot. Cook for 10m until the onion is translucent

Add <quantity>1<unit>cup</unit></quantity> of peeled tomatoes and simmer until reduced

Deglaze with <quantity>1½<unit>cups</unit></quantity> of red wine

Add the seared oxtail, cover with water and cover the pot. Cook over medium-low heat for 3h until tender

Add the coriander and mix. The oxtail stew is ready

Enjoy!