Steps
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Season the oxtail with salt and pepper, then brown it in the pot on all sides.
3. Remove the oxtail and set aside. In the same pot, add the onion, garlic, bell pepper, carrot, and celery, sautéing until softened.
4. Stir in the thyme, bay leaf, paprika, and tomato paste, cooking for an additional minute.
5. Return the oxtail to the pot, add the beef broth and lime juice, and bring to a simmer.
6. Cover the pot, reduce the heat to low, and let it cook for 2-3 hours, or until the oxtail is tender.
7. Remove the bay leaf, stir in the parsley, and serve hot over rice or with fried plantains.