Cut through the oxen at the joints. Heat the lard, salt and pepper the oxtail and fry it until it is very brown on all sides, then remove it from the pan. Peel and coarsely chop the onions, clean, wash and dice the root vegetables. Roast onions and root vegetables in the frying residue, add paradeis pulp and roast briefly. Dust with flour, stir through. Put the ox slices back into the pan, pour in wine and soup so that everything is just covered. Add cranberries and all spices, cover and simmer for 2 1/2 to 3 hours (in oven or on stove). When the meat is tender, it will come off the bone. Remove the oxtail, stir the starch flour with the red wine until smooth beforehand, add to the sauce and boil down briefly. Strain through a fine sieve, season to taste. Strain the oxtail slices with the sauce. It is best served with bread dumplings or pasta, carrots, kohlrabi, cabbage sprouts or mushrooms.
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