This recipe, using beef oxtails, is very similar to the previous posted recipe: Slow Cooker Red Wine Spicy Bean Paste Ox Tail Stew (燉紅酒春辣醬牛尾, Dan6 Hung4 Zau2 Ceon1 Laat6 Zoeng3 Ngau4 Mei5). In this case, a Thai red curry is the basis for the sauce rather than spicy bean paste. Red wine is also substituted for coconut milk, which usually used in a Thai curry. So you can think of this as a curry based red wine ox tail stew. The red curry is stir fried with the beef oxtails before placing into the slow cooker. Stir frying the meat in the curry is a standard method to bring out the flavor of the curry in the dish. I used to use a fat strainer to remove the excess fat from the cooked sauce, but I found that if I remove the outside fat layer from the ox tails before cooking, there’s no need.