1 kg Oxtail 
1/2 cup Flour
2 Tbsp Oil 
1 medium Onion, chopped
1/2 cup Tomato purée 
2 Tbsp Seven Colours Grill Seasoning™️
1 tsp Paprika
2 Bay leaves
1 cup Red wine 
2 cups Water 
1 cup Beef stock
2 medium Carrots, sliced


Dust oxtail with flour. Place pot on medium heat and add oil. Sear oxtail until browned on the outside and set aside. In the same pot, add onion and cook until translucent. Add purée and stir. Add Seven Colours Grill Seasoning™️, paprika and bay leaves and stir for 3 minutes. Add oxtail, wine, water and stock. Cook on low hear for 2 to 3 hours or until tender. Add carrots and simmer for 20 minutes before serving. 
Tip: Serve with mashed potatoes seasoned with Seven Colours Grill Seasoning™️.