Season each oxtail generously with Kirkland seasoning, salt and pepper. Coat a pot large enough to accommodate all the meat with olive oil and bring to a high heat. Cook in batches, add the oxtails to the pan and brown well.
When the oxtails are nice and brown, remove them from the pan. Add the onions, carrots, celery and garlic and season with salt and pepper approximately 5 to 7 minutes.
Add the tomato paste, Worcestershire, red wine and bring to a boil.
Return the oxtails to the pan and add bone broth. Add the thyme bundle and bay leaves. Cover the pan and braise on low heat for 4 hours.
During the last hour, add the stewed tomatoes. During the last half hour, add the beans and potatoes. During the last 10 minutes, add mixed vegetables and pasta.
Oxtails should be very fork tender when done. Serve with rice and hot water cornbread. Say Grace and enjoy!!