Coat oxtail with flour. In a large saucepan set over high heat, brown the oxtail in the oil in batches, then remove and set aside. Add the onion, minced garlic, Seven Colours Grill Seasoning and herbs and sauté for another minute, cooking until the onion is just starting to soften. Add the oxtail back to the pot. Pour in the beef stock, enough water to just cover the oxtail, the tomato paste, paprika and curry powder and season with salt and pepper. Bring up to a boil, then reduce the heat, cover and simmer gently for 2 hours. Check every 30 minutes if the oxtail needs more stock or water and top up as needed. Remove the lid for the last hour of cooking to allow the sauce to reduce.
Let it cook until the meat is tender/falling off the bones.
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