Using a small knife, cut and scrape away the outside fat sections from the larger pieces of oxtail

Season the meat with salt and freshly ground black pepper

Heat a large frying pan over medium heat — add the oxtail pieces and brown well on both sides (you won't need to oil the pan) — set aside.

Heat the olive oil in a large deep saucepan over medium heat — add the garlic and onion and sauté for 2 minutes, or until the onion is soft

Add the remaing ingredients and a little black pepper and bring to the boil — reduce the heat to low and add the oxtail pieces

Simmer, uncovered, stirring occasionally, for 2 hours, or until the oxtail is very tender — the meat should be nearly falling off the bone, add a little more stock or water if needed during cooking to keep the oxtail just covered

Remove the oxtail pieces from the sauce — pour the sauce into a bowl and cover with plastic wrap — use a fork to remove the meat from the oxtail, then lightly shred the meat with the fork — discard the bones — place the oxtail meat in a small bowl and cover

Refrigerate the sauce and meat overnight

When you are ready to serve, carefully remove the layer of solidified fat from the top of the sauce — spoon the sauce into a saucepan and bring to the boil, then reduce the heat to low and simmer for 3 minutes

Add the oxtail meat and simmer, uncovered, for 15 minutes, or until both the meat and the sauce are heated through

Serve hot, spooned over cooked pasta.