Sear the oxtail on all sides in a coated saucepan. Extinguish with 3/8 l of water. Cut the vegetables into small pieces, add them together with the bay leaf spice and the peppercorns and cook at a low temperature. Strain the clear soup, remove the meat from the bone, cut into small pieces and add to the clear soup.
Season to taste and thicken with flour mixed in cold water. Season with red wine and sherry. Serve with white bread.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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