Toss the oxtail in the flour. Heat 1 tablespoon of the oil in a large frying pan and brown the oxtail on all sides. This should take about 10 minutes to do. Transfer the browned meat to the slow cooker.
Add the onion, garlic, carrots and celery to the same pan along with the remaining tablespoon of oil and sauté for 5 minutes.
Pour in the wine along with the bay leaves, thyme, tomato puree, pepper, Marmite and mustard. Bring to a simmer then transfer to the slow cooker with the oxtail.
Pour over the hot stock and set the slow cooker to Medium for 8 hours or Low for 10 hours. Alternatively place all in a large heavy based saucepan or cast iron pan and simmer very gently on the hob with the lid on for a little less than half the slow cooker time.
Once the meat’s easily falling off the bone the soup’s ready. Remove the oxtail chunks and bay leaves from the pan.
Now you have two options for the soup. For a more meaty and very thick soup (with a slightly grainy texture which I like but isn’t to everyone’s tastes) take the meat off the bone and add back to the soup and whiz the whole lot with a hand held stick blender straight into the slow cooker. Thin down a little with 250 to 500ml of hot water (or more stock if you wish). OR remove the meat from the bone and set aside. Whiz the rest of the soup with the blender, thin as above with hot water or stock and serve with chunks of oxtail meat on the top.
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