Trim excess fat from oxtail. Heat a little oil in a frying pan and brown oxtail all over. Once browned add oxtail to slow cooker or crockpot with the ginger, chilli, garlic, red onion, lemongrass and coriander roots. Pour over the Shaoxing wine or dry sherry and Simon Gault Home Cuisine beef stock. Cover and cook on a low heat for 8 hours until the meat falls from bones easily. Remove ox from slow cooker and set aside to keep warm. Pour ox cooking liquid into a large pot or high sided large frying pan and bring to the boil. Reduce liquid by half and then add the coconut cream and season with fish sauce and juice of 1 lime. Bring to a simmer then strain the sauce. Add oxtail back into strained sauce and warm through. Serve with steamed rice, bok choy and garnish with toasted crushed peanuts and grilled limes.