Preheat the oven to 150°C. Mix the flour, salt and pepper together on a plate, add the oxtail and coat well with the seasoned flour. Heat the dripping or oil in a large, flameproof casserole and fry the oxtail until browned all over, then remove it from the pan.
Add the vegetables and cook, stirring occasionally, over medium heat for 10 minutes. Increase the heat and fry briefly until lightly browned. Add the wine, stirring and scraping any browned residue off the bottom of the casserole. Add the water, bring to the boil, stirring, and remove from the heat.
Place the oxtail on top of the vegetables, tuck in the bouquet garni and cover the top with a butter wrapper (butter side down) or a piece of buttered greaseproof paper. Cook in the centre of the oven for 21/2–3 hours, or until the oxtail is tender.
To serve, transfer the oxtail to a heated plate and keep warm. Using a slotted spoon, lift the vegetables out of the casserole and arrange them on a heated serving platter. Arrange the oxtail on top of the vegetables. Pour the red wine sauce over the meat and vegetables, cover the platter and keep warm.
Bring a small saucepan of water to the boil, add the vegetable strips for the garnish and boil for 1–2 minutes. Drain through a sieve and sprinkle the vegetable strips over the meat. Garnish with the chopped parsley and serve immediately.