Dredge the ox-tails in the flour, salt, and pepper. Set aside while cooking the vegetables.

Heat the olive oil in a large sauté pan. Add the garlic and cook until it is fragrant and has started to get translucent. Do not let it burn. Add the onions, carrots and bell pepper. Cook until the onions are translucent.

Add some of the oxtails to the pan, being careful not to crowd the pan. Brown on all sides. Put those browned pieces into the crockpot, and brown the rest of the tails adding them to the pot.

Deglaze the pan with half of the wine. Make sure you get all the brown goodness. Add that to the crockpot, too.

Add the pepper sauce.

Add the tomatoes and herbs.

Put the crockpot in the refrigerator and refrigerate at least 3 hours, if not overnight.

Put the crockpot into its base and turn it on.

Add the remaining wine.

Add enough beef stock so that the ox-tails are covered.

Put the cover on the crockpot and put it on low.

Cook for 10 to 15 hours or until the meat falls off the bone.

Serve over noodles.