Slow-Cooked Oxtail Stew - Rich and fall-of-the-bone tender

Ingredients

• 1 1/4 kg oxtail with the joints separated
• 4 rashes of shoulder bacon, chopped
• 4 onions, thinly sliced
• 5 carrots, chopped
• 1 punnet button mushrooms, washed
• 2 tablespoons chopped garlic
• 4 bay leaves
• 2 teaspoons dried thyme
• 45 ml tomato puree
• 2 teaspoons Ina Paarman’s Olive and Rosemary spice
• 2 tablespoons mustard
• 500 ml good red wine
• salt and pepper
• virgin olive oil
• butter
• flour to coat the pieces of meat to start