Peel and chop the onion slices large. Fry until golden in the fat, remove from the pan. In the same pan fry oxtails. Return the onions in the pan, soup herbs, bay leaf, cover with water, add salt and cook on low heat for 1.5 hours. Remove the meat from the bone broth. Fry refueling of fat, flour and a pinch of sugar almost brown, pour a thin stream of broth, stirring constantly. Season with salt, pepper and paprika. Bring to a boil, put the meat and pour the red wine.