For the oxtail with flour dumplings, rinse the oxtail, peel and chop the onions, clean the fresh garlic bulb (cut off the root and stem, quarter the garlic), wash the elder and pluck it from the stem.
Heat olive oil in a casserole and sear the parts of the oxtail on all sides. Take out the oxtail. Sauté the onion cubes, add the garlic.
Then add the tomato puree and sauté briefly as well. Add a dash of red wine and bring the onion-garlic-paradeis mixture to the boil until the red wine has almost boiled away.
Now add the parts of the ox tow to the pot, pour on the remaining red wine and stock, add the pickle. Simmer meat gently and carefully on low heat for 2.5 to 3 hours.
During this time, add a little salt and the spice bag. (For even more flavor, you can divide the cooking time, let it simmer overnight, and the following day simmer the whole thing for another 1 hour).
When cooked, divide the meat from the oxtail into bite-sized pieces and keep warm. Remove only the spice bag and the pickle from the broth. Reduce the broth by about 1/3.
If the consistency of the sauce is not yet suitable, you can thicken it with a little stirred starch. Then season to taste with salt and piment d’Espelette. Briefly put the meat into the sauce.
Wash the tarragon and remove the leaves from the stalk.