What is the definitive guide to Natasha Nicholes's oxtail stew recipe?

Sure, here's a summary of Natasha Nicholes's oxtail stew recipe:

1. Preheat the oven to 425ºF and roast the oxtail on a sheet pan for about 20 minutes until caramelized.
2. While the oxtail is roasting, sauté leeks, celery, carrots, onion, and garlic in a large dutch oven with olive oil.
3. Add thyme, rosemary, bay leaves, paprika, and cloves to the vegetables and cook until soft.
4. Add flour to the vegetables, stir well, then add tomatoes and wine.
5. Add the caramelized oxtail and its juices to the pot, cover with beef stock, and stir well.
6. Bring the pot to a boil, cover, and place in the oven at 325ºF for 5 hours, or until the oxtail falls from the bone easily.
7. After the meat has become tender, remove the pan from the oven and leave to cool for about 15 minutes. Carefully remove the bay leaves, and the meat from the bones and return to the pan, discarding the bones.
8. Add a splash of soy sauce and Worcestershire sauce, season to taste, and enjoy with rice, mashed potatoes, or peas & rice!

Remember, oxtail is very fatty, which is where the flavor comes in. Feel free to play around with your flavors after trying the recipe step by step the first time. Enjoy!

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