How to make it
Blanch ox tail in boiling water. Drain.
Saute tomato paste in 3 tbsp oil. Add carrot, celery, onion, bay leaves and ox tail.
Stir-fry for about 2 minutes. Stir in sauce mix. Cover and cook on low heat for about 1 1/2 hours until ox tail becomes tender.
Stir in red wine and cook for 10 more minutes. Put on a serving plate.
Sprinkle with chopped parsley.