In a large bowl dust the Oxtail (3 pound) with All-Purpose Flour (2 tablespoon), Salt (1/2 tablespoon), and Ground Black Pepper (1/2 teaspoon).
In a large heavy pan, heat Vegetable Oil (2 tablespoon) over medium-low heat, then oxtail to sear them evenly. Sear them in batches so as to not overcrowd the pan.
Preheat your oven at 375 degrees F (190 degrees C).
After all the oxtails have been browned off, remove and set aside. In the same pan on low heat add Scallion (2), Garlic (2 clove), Pimiento Pepper (1) and Celery (1 stalk). Cook to soften up the vegetables.
Season with Ground Black Pepper (1/2 teaspoon), Ground Allspice (3/4 teaspoon) and Tomato Paste (1 tablespoon). Deglaze the pan with Red Wine (1 cup).
Add the oxtail back into the pot. Add in Bay Leaf (1), Fresh Thyme (4 sprig), Cayenne Chili Pepper (1), Worcestershire Sauce (1 tablespoon), Salt (1/4 tablespoon), Carrot (1), and Beef Stock (2 cup).
Once it starts boiling, cover with aluminum foil and place in the preheated oven. Cook for 3 hours and 15 minutes. Check it while it's it's cooking and add more beef stock as needed.
Once you remove from the oven skim off some of the fat from the top. Serve and enjoy!