2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
2 onions, thinly sliced
1 tbsp finely chopped flatleaf parsley, to serve (optional)
4–5 sprigs thyme (or ½ tsp dried thyme)
3 tbsp plain flour
2 bay leaves
500ml/18fl oz beef stock
salt and freshly ground black pepper
3–4 tbsp sunflower oil
2 tbsp tomato purée
1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)
300³¾±ô/½±è¾±²Ô³Ù red wine