Oxtail Andalucian Style

pCut up the oxtails (or get your butcher to do it) and wash them thoroughly. Peel the onions and carrots and cut into rings and rounds respectively. /ppPlace the oxtails in a deep pan, cover with cold water, and add half the carrots, onions and herbs. Bring to the boil, then skim the surface, cover the pan and allow to cook over a low heat for 4 to 5 hours until the meat is tender. In a frying pan, gently fry the finely chopped garlic, the diced ham, the remaining onions and a bay leaf. Sprinkle 2 to 3 tablespoons of flour over the contents of the frying pan and mix in. When it starts to colour, pour in the wine and a large cupful of the oxtail cooking liquor. Place the oxtails in a deep pan and cover them with this mixture. Check for seasoning, adding more salt, wine and herbs if necessary, and allow to cook gently in this sauce over a low heat for an hour. Optionally, you can add more wine to the recipe, or make it with oloroso sherry. You can also add hot pimentón (Spanish paprika), though I personally would not advise it. /ppServe the oxtail in its sauce in an earthenware dish, with fried or sauté potatoes on the side./p