In a casserole dish pour in the red wine, and boil it down to about half
Flour the beef, in a separate frying pan heat up the olive oil and sear the beef in patches and set aside.
In the same frying pan, add a bit more oil and fry the garlic, onion and oxtail. Slowly let onion and garlic caramelize. Then add in the brandy to deglaze the pan, followed by beef stock, tomato paste and herbs.
Add the onion mix, beef to the reduced red wine in the casserole dish. Place this in an 200 degrees oven and let it cook four about 2 hours.
When finished, strain the sauce out and place in a heat proof bowl. Pick out the beef (leave out the oxtail) and add this to it. Cover with cling film and place in the fridge overnight.
To serve, slowly heat the mixture up in the bowl over boiling water.
At the same time, in a frying pan prepare the garnish. Fry the bacon and mushrooms in the pan (may need a bit of oil) until both are cooked. Serve up the beef in a bowl or plate, top with garnish and sprinkle with a bit of chopped parsley. Boiled potatoes are also a classic side.