Coat oxtails with 3 tbsp of plain flour evenly. In a french pot, heat up 4 tbsp oil, and give oxtail a nice sear until brown on every side. Remove oxtail and set aside.
Throw in chopped onions, and garlic into the same pot. Saute until onions are soft. Add in fresh tomato wedges and whole peeled tomato can. Fry for another few minutes until tomatoes slightly softened.
Add in browned oxtails, arrange them nicely in the pot, ensuring each piece is at the bottom, while the tomatoes are on top.
Add in carrots, rosemary, red wine, beef stock, spanish chorizo and ground black pepper.
Let it simmer on the stove for 30mins, and transfer the pot into a baking tray, and send the pot into pre-heat the oven to 170 Degree Celsius for 1.5 hours. Do check for splatters and spillage. Reduce to 160 Degree Celsius if there's a need.
Leave oxtail stew aside and let it age for a night. Remember to reheat it before going to sleep.
On the next day morning, add salt, reheat the stew pot and let it simmer for another 30mins or up to 1 hour.
Scoop away the top layer of fat. Add in tomato ketchup and give it a stir before taste test. Adjust saltiness accordingly, and the stew is ready to eat.
Optionally, for more presentable looking stews (like mine); Extra effort is needed - Transfer all oxtails, carrot chunks and chorizo chunks from the stew juices. Stew juices will then be strained, and then reduced under flame until stew juice achieved desired thick consistency. Pour thick stew juice over oxtail, and reheat oxtail stew under flame before serving. Don't forget the coriander leaves :)
