Sear the oxtail

• Season the oxtail with salt and black pepper.
• Heat the vegetable oil in a Dutch oven and brown the oxtail on all sides.
• Set the browned oxtail aside.

Build the braising base

• Soften the onion and garlic in the same pot.
• Stir in the tomato paste, smoked paprika and brown sugar.
• Add the soy sauce, beef stock, thyme and bay leaf, then return the oxtail to the pot.

Braise the oxtail

• Cover and simmer gently until the meat is falling off the bone.
• Shred the meat and reserve the braising liquid.

Cook the macaroni

• Boil the macaroni in salted water until al dente.
• Drain and set aside.

Make the cheese sauce

• Melt the butter in a saucepan and whisk in the flour.
• Pour in the milk and the reserved braising liquid, whisking until thickened.
• Off the heat, stir in the cheddar and mozzarella until melted.

Assemble and bake

• Fold the macaroni, shredded oxtail and cheese sauce together in a baking dish.
• Top with extra cheese and bake until golden and bubbling.