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Season 1kg of oxtail generously with salt and cracked pepper.
In a separate tray, mix together 1 cup flour, 2 tsp onion powder, and 1 tsp chilli flakes.
Lightly dust all sides of the oxtail in the flour mix and set the slow cooker to high sear.
Add olive oil to the slow cooker, then brown off the oxtail on all sides.
Add 2 tbsp Worcestershire sauce, 2 chopped brown onions, 3 cloves finely diced garlic, 1 chopped red chilli, 2 bay leaves, 2 cups beef stock, and 1 cup red wine.
Close the lid and set the slow cooker to the high slow cook.
Allow to cook for roughly 5 hours until the oxtail is fall-apart tender.
Serve the oxtail in a large bowl with plenty of the jus and slow cooked vegetables spooned over the top.