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1
To make a roux, put 2 tablespoons of the oil in a small saucepan, add flour, and cook gently while stirring with a spatula preferably, until it becomes a nutty brown color.
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2
Add oxtails in a large bowl and either clean by running lemon wedges on the meat or rinse the meat with a mixture of vinegar and water. Rinse under running water, pat dry and set aside.
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3
In another heavy bottom skillet, heat about 2 - 3 tablespoons of oil. Add onions, scallions, garlic, and saute for about 3 - 5 minutes stirring constantly. Add the smaller pieces of oxtail, thyme, tomatoes, celery, bay leaves, red pepper flakes, salt and black pepper to taste and saute until browned. Transfer to slow cooker or crockpot.
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4
Add remaining oil to the skillet and saute the larger pieces of oxtail until browned on all sides. Remove and add to crockpot or slow cooker. Pour off the fat from the skillet, add the wine and bring to a boil while scrapping the bottom of the pan. Keep cooking the wine until it becomes syrupy and almost disappears.
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5
Stir in the roux slowly until well mixed. Slowly add the beef stock, bring to a boil while stirring to mix completely. Add salt and pepper to taste. Pour wine mixture over the oxtail in the crockpot or slow cooker. Add whole hot pepper if using.
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6
Cook on high for 6 hours until the meat is falling off the bone. After 4 1/2 hours of cooking, add spinach and stir. Cover and continue to cook. When fully cooked, remove and set aside for a few minutes and skim the fat off top.
