Make a mirepoix with celery, onion, carrot, turnip and garlic. Season this stage and all later ones by adding salt and pepper at each stage to your raw ingredients. It’s much easier to get your seasonings right when you season one step at a time. When it looks right to you, it is right. As the mirepoix ingredients begin to soften, add oxtail.
When the oxtail is brown and the mirepoix is fully cooked down, even getting a little crusty itself, add some tomato paste and stir it in, then add beef broth, potatoes, carrots, purple hull peas and allow to simmer until the vegetables are soft. Then add sliced cabbage until the cabbage is soft.
Honi and I enjoyed 3 delicious meals with just these ingredients. The only item purchased was 2 quarts of beef stock as we had run out of our own. We paid $3.98 for HEB Organic. Everything else was on hand.