Recreate this recipe seen in Episode One

2kg Oxtail 
2 Carrots, small dice 
2 Onion, finely diced 
2 Stalks Celery, diced 
250ml Red Wine 
1l Beef Stock 
500ml Tomato Puree 
2 Sprigs Rosemary 
4 Sprigs Thyme 
1 Tbsp Black Peppercorns 
1 Tbsp Smoked Paprika 
1 Tbsp Cumin Seeds 
1 Tbsp Coriander Seeds 
1 Whole Bulb Garlic, sliced in half 
250ml Extra Virgin Olive Oil 
250ml Worcestershire Sauce 
Salt & Pepper 

Combine the coriander seeds, cumin seeds & black peppercorns in a pan and toast them until fragrant. Allow to cool then add paprika and blend to a coarse texture. Place the oxtail in a bowl then pour over the wine, olive oil & Worcestershire sauce. Add the spice mix and season with salt & pepper and mix very well. Cover and marinade the oxtail in the fridge for 24 hours. Preheat the oven to 240C. Remove the oxtail from the fridge and place it on a deep oven tray. Roast until golden brown. Remove from oven and carefully remove the oxtail. Add the vegetables, rosemary, thyme, stock and tomato puree to the tray and stir well, scraping the caramelised bits from the bottom of the tray. Place the oxtail in the tray and barely cover it with water. Wrap the tray with foil 3 times. Lower the oven to 120C. Place the oxtail in and cook for 14 hours. Remove and scoop out the oxtail. Carefully remove the bones and shred the meat. Reduce the cooking sauce until thick then add the shredded meat. Adjust seasoning if need be. Use as a topping for a pizza with buffalo mozzarella & peppadews.