Whisk together the flour, salt and pepper. Toss the pieces of oxtail in the mixture until coated. Shake off the excess.
In a large frying pan heat the oil over medium-high heat. Add in the oxtail and fry until it's browned and some of the fat has started to release. The more you fry at this time, the less fat you have in the soup.
Place the oxtail pieces in the bottom of the slow cooker.
Add in the rest of the ingredients and mix until combined. Cook on low for 7-8 hours or on high for 3-4 hours. Serve with biscuits or garlic bread.
To serve, give each person 1-2 pieces of the oxtail and soup in the bowl as shown in my photos. It's a unique way to serve soup, each person can remove the meat from the oxtail themselves and enjoy!