1. Brown the oxtails
   Heat oil in a large pot or Dutch oven over medium heat. Add the oxtails and brown on all sides. Remove and set aside.

2. Sauté the vegetables
   In the same pot, add onions, garlic, and carrots. Cook until softened and fragrant.

3. Build the base
   Stir in the tomato paste and cook for 1–2 minutes. Add flour (if using) and stir well.

4. Add liquid and seasoning
   Pour in beef broth. Add salt, pepper, paprika, thyme, bay leaves, and soy sauce. Stir to combine.

5. Braise the meat
   Return oxtails to the pot. Bring to a gentle simmer, cover, and cook on low heat for about 2.5 to 3 hours, until tender.

6. Add potatoes
   About 30–40 minutes before serving, add the chopped potatoes. Let them cook until soft.

7. Finish and serve
   Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Tips

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