Season oxtails with a pinch or so of:

oregano
basil
thyme
salt and black pepper
Accent
Bell peppers, chopped
onions, chopped or onion soup mix
3 or 4 cloves minced garlic
bay leaves
chopped carrots
1 can beef broth
Potatoes

In a Dutch oven with 1 tablespoon olive oil and 1 tablespoon butter, brown oxtails well, then add and sauté onions, garlic, carrots and herbs for a few minutes. Add beef broth and 2 bay leaves. Cover and simmer over low heat until tender. Add potatoes during last 30 minutes of cooking. Remove potatoes and oxtails from pan; thicken gravy with 1 tablespoon flour and 1 tablespoon butter, if desired.