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Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail.
Blend the onions, garlic, carrots and garlic in a food processor.
Transfer to a plate and set aside.
Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown.
Stir in the flour and tomato puree and cook until you have a thick paste.
Pop the oxtail back in the pan and pour over the rest of the ingredients.
Bring everything to a gentle boil, scoop off any froth then cover and pop on a low heat for at least 4 hours, stirring once or twice until the meat is very tender.
Remove the bones from the soup and shred the meat using two forks.
Season to taste, then ladle into bowls and scatter over some parsley leaves or chives.