1. Season 3 lb lbs oxtail with 2 tsp tsp salt, plus more to taste and let sit.
2. Sear the oxtail on all sides in a hot pot until deeply browned, then remove and set aside.
3. In the same pot, sauté 1 white onion, diced, 4 garlic cloves, minced, and 1 bell pepper, diced until translucent.
4. Stir in 2 tbsp tomato paste, 1/2 tsp black pepper, and 1 tbsp seasoning blend (garlic powder, onion powder, paprika, thyme, allspice), cooking for a minute until fragrant.
5. Pour in 4 cup beef stock, add 2 bay leaves, and return the oxtail to the pot along with 2 tbsp Worcestershire sauce and 2 tbsp soy sauce.
6. Cover and simmer for 3 hours, until the oxtail is falling off the bone.
