Wine-Braised Oxtails

To cook them over low heat, try ox tails stewed in wine. This is the perfect dish on a cold winter day.
Place the first 7 ingredients in a 6-liter slow cooker.Season the oxtails with salt and pepper. Sprinkle with flour; stir to coat. Saute the oxtails in 2 batches in the preheated oil in a large skillet over medium-high heat for 3-4 minutes on each side or until they are lightly browned. Transfer the oxtails to the slow cooker, leaving the drips in the pan.Add the wine to the remaining drippings in the pan; cook for 1 minute, stirring occasionally, until the bottom of the pan is darkened. Whisk in the tomato paste; cook, stirring frequently, for 2 minutes. Water the oxtails.Cover and cook on low heat for 5-6 hours. Add the mushrooms; cook for another 1 hour.Remove the oxtails and vegetables with a slotted spoon. Discard the bay leaves and herbs. In a slow cooker, remove the fat from the juices; season with salt and pepper. Serve immediately with oxtails, vegetables, and hot boiled rice.