Potjiekos (South African Hodgepodge Stew)

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1. 1Step 1: Pat the oxtails dry using paper towels, then season all over with the salt and pepper. In a dutch oven or deep skillet, warm the ghee over medium heat. Add the oxtails and brown until dark and crisp at the edges, about 3 minutes per side, in batches if needed to prevent overcrowding. Remove the oxtails and set aside, then add the onion to the dutch oven; saute until softened, about 6 minutes. Add the garlic and tomato paste, and stir together until sizzling and aromatic, about 1 minute. Stir in the wine, coriander, cumin, paprika, cinnamon, nutmeg, cloves, cardamom, liquid smoke, and bay leaf; simmer to deglaze the pan, about 3 minutes, scraping up any cooked bits at the bottom of the dutch oven as you go.
2. 2Step 2: Return the oxtails to the pot, then add enough chicken stock to reach about 3/4 of the way up the oxtails, about 1 cup. Bring to a simmer, then cover and reduce heat to low; simmer for 1 1/2 hours, stirring every once in a while to ensure the oxtails are well coated with the flavorful sauce.
3. 3Step 3: After the oxtails have simmered for 1 1/2 hours, season the sauce with more salt and pepper to taste, then add the following vegetables in layers, in this order: potatoes, carrots, zucchini, brussels sprouts, and cauliflower. Cover and simmer for 30 minutes without stirring, then add the mushrooms and cherry tomatoes; simmer for another 30 minutes.
4. 4Step 4: Gently stir the pot to lightly coat the the vegetables, then distribute into bowls and serve.