Season the pieces of oxtail with salt and pepper, coat in flour and brown in a frying pan or casserole dish with 4 or 5 spoonfuls of olive oil. When browned, set aside, and in the same oil fry the chopped leek and onion, the garlic (peeled and whole) and the red pepper cut into not very large pieces. Add the bay leaf and the sliced carrots.
Cook for a few minutes until the vegetables are soft and season. Then add the pieces of oxtail and cover with the stock or water.
Cover the casserole and leave to boil for 3 hours, or you can also boil it in a fast cooker and leave it to cook for 1 hour. At the end we can blend the sauce until it is homogeneous. This dish can be accompanied with some diced chips.
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