1 package of oxtail
Montreal Steak Seasoning
1 tsp vegetable oil

3 small (or 2 large) turnips, peeled and large diced
1 large rutabaga, peeled and large diced
1 large yam or sweet potato, peeled and diced
2 cup carrots, peeled and large diced
3 medium onions, peeled and large diced
1-2 cup celery, large diced
3 whole shallots, peeled and large diced
3 bulbs (not cloves, but actual whole bulbs) of garlic, all individual cloves peeled
Optional:  any other root vegetable you have hanging around that you want to throw in the pot
Paul Prudhomme's Seafood Seasoning
Mrs. Dash's tomato herb medley
4-6 large finger size sprigs of fresh rosemary
1-2 pinches dried sage (optional)
1-3 finger size sprigs of fresh thyme (optional)
1 tbsp oil (optional)
kosher salt (optional)
cracked black pepper (optional)

saved stock OR
canned low sodium beef stock, chicken stock

Still need to write method.  Add pictures, using iron skillet = iron plus low oil