Melt the dripping in a heavy frying pan. Brown the oxtail and then the vegetables in the hot fat. Place these in a 4 pint casserole and add the flour to the remaining fat. Stir well and add the stock a little at a time, stirring constantly. Add bouquet garni and seasoning and simmer for 5 minutes. Pour over meat and vegetables and cook at gas mark 4, 350F 180c for 4 hours. Remove bouquet garni before serving.