8 pearl onions
3 garlic cloves
2 fl. oz. (50 ml) tomato paste
2 lbs (900 g) oxtail, cut into pieces
1–1,5 tablespoon salt
½ tablespoon black pepper corns, coarsely crushed
1 organic orange
1¼ lbs (500 g) tomatoes, crushed
2 tablespoons red-wine vinegar
2 cinnamon sticks
2 bay leaves
8 whole allspice berries
1 tablespoon oregano
1 pinch ground cloves
5 oz. (150 g) butter
You can see the original article, recipe, full instructions at Diet Doctor site here
More about Oxtail:
Possibly the most unctuous, flavour-some cut of beef and inexpensive too. Oxtail (literally the tail of an ox) is most often sold cut into individual caudal vertebra - ranging in size from tennis-ball sized pieces where the tail joins the body to the acorn-sized tip of the tail.
Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock.
Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape off the solidified fat the following day before reheating.
Details from here