1 carrot, finely chopped
1 stick of celery, finely chopped
1 garlic clove, peeled and left whole
1 onion, finely chopped
1 litre/1戮 pint chicken stock
4 tbsp olive oil
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
200ml/7fl oz sherry, ideally palo cortado
1.5kg/3lb 5oz oxtail, cut into chunks
2 tbsp pork fat