Ingredients: oxtail bone 500g, onion celery 1, tomato, carrot, flour, 1 tbsp tomato sauce, 1 tbsp chopped herbs, a little (mixed herbs of thyme, sweet basil, parsley and oregano leaves), fresh parsley, 2 fragrant leaves and a proper amount of black pepper and sea salt.

Cooking steps: 1. After the oxtail cumin is thawed, wash and drain, and marinate with black pepper and sea salt 15 minutes. 2. Prepare vegetables: peel and dice tomatoes, dice onions, dice carrots and dice celery. 3. The TIGUIH BBQ cooking machine is set to frying function, and then a little olive oil is added to fry the oxtail bone until both sides are brown. Full Maillard reaction will make stew more fragrant. 4. Put the onion, carrot and diced celery directly into the pot and stir-fry until soft. Add oxtail and tomato, 1 tbsp flour, 1 tbsp tomato sauce and 100ml red wine and stir-fry for a while. Add enough water, then add 2 fragrant leaves and a little chopped vanilla. Turn the cooking machine to the soup stall and stew for 2 hours.