Season the oxtail with the spices.
Sear the oxtail in olive oil on both sides for a few minutes.
Add onions and peppers and saute until soft.
Pour the broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot.
Allow the oxtail to simmer and cook for 3 to 3 1/2 hours until tender.