In a bowl, add Oxtail, season with Salt and Pepper. Toss to mix. Add Oil, toss until Oxtail is well coated with Oil.
On a baking sheet, add parchment paper, then place a rack. Place Oxtail on rack, place in the oven, roast for 45 minutes. Place Oxtail in a bowl, along with all drippings.
To a large bottomed pot on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Thyme, Allspice, Worcestershire, Chili Pepper, Smoked Paprika and stir for 3 minutes.
Reduce heat to medium. Make a well in centre of pot, add a little Oil if required. Add Tomato Paste, Bouillon, and Curry, and stir for 2 minutes, mix well.
Make a well in centre of pot, add a little Oil if required. Add in Garlic sauté for 30 seconds, mix well. Deglaze pot with Wine, allow Wine to mostly reduce.
Add Oxtail, and Stock to the pot. Bring to a simmer, cover, simmer for 120 minutes.
Remove Oxtail from the pot, tear off Meat from the Bone, add Meat back into pot.
Then add to pot, Carrots, Beans, and Potatoes, bring back to a simmer, cover, simmer on low for 40 minutes.