Combine salt, black pepper , paprika and ground cumin in a bowl and sprinkle generously over oxtail
Dredge oxtail in flour and pat excess flour.
Brown oxtail in a pan, around 5 minutes and then set aside.
Sweat onion, carrot, celery and leek in a pot until soft, around 4 minutes
Add in tomato puree and cook until dark
Add oxtail and cover with stock, chopped tomatoes and baked beans (deglaze pot with red wine if using)
Add bouquet garni and simmer for 3.5 hours until soft.
If sauce appears too thin, remove oxtail and reduce until thick.
Adjust with salt and pepper.
Add a pinch of dried thyme and stir before serving.
Serve with lentils, polenta or mash potatoes.