Toss oxtail in flour and paprika until lightly coated.

Heat the oil in a large Universal Cookware Stockpot (7L) and brown the meat thoroughly. Remove from the pot and set aside.

In the same pot, fry the onion and garlic until soft. Add the tomatoes, bay leaves and thyme. Simmer for 5 min, then return the oxtail to the pot.

Add the beef stock and simmer for 3 – 4 hours, or until the oxtail is cooked and tender. Check every 30 min to ensure it does not dry out. Add more stock or water if necessary. In the