1 large carrot, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped
3 thyme sprigs
1 tbsp plain flour
1 bay leaf
1.5 litres/2½ pints litres beef stock
10 black peppercorns
3 tbsp olive oil
2 tsp tomato purée
1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces
300ml/10½fl oz red wine