1. In a soup kettle, place the oil. Sauté the garlic until lightly yellow. Season the ox tails with the salt and black pepper. Place in the kettle and cook until brown on all sides, about 10 minutes. Add the beef stock and bay leaf. Cook for 1 hour.

2. Add the potatoes, carrots, onion, celery, tomato paste and chili paste. Cook for 30 minutes. Adjust seasoning. Serve over a bed of white rice. Serves 6.