There's nothing magic about this recipe, but here's how I do it (usually).

1. Put the oxtails in an 8 qt stock pot; cover w. water; bring to a boil then turn it down and simmer about 4 hours.
2. Peel about 2 # of yucca and cut into bite-sized pieces. Toss it in the pot and cook about another hour.
3. Take 2-3 ripe, but not yet blackened, plantains; peel, and cut into approximate half inch thick slices. Peel about 2 # red potatoes and cut into bite-sized pieces. Take 3-4 medium yellow onions, peel and cut in eighths. Add plaintains, potatoes and onions to pot and continue to simmer.
4. About half hour after adding the plantains, potatoes and onions, add salt to taste, then black pepper to taste, the basil and cilantro to taste. It takes more dried basil & cilantro than fresh. Don't worry about using too much, as they are the dominant flavors you're after. Let is simmer another half hour or so the blend the flavors, then enjoy.

The ox tails make a rich and flavorful broth. After you've eaten your fill, de-bone any remaining tail sections, add barley or rice to soak up most of the remaining broth, and simmer another 20-30 minutes (covered). You can leave it on low over-night (be sure there's enough liquid), or refrigerate till the next day and re-heat. This is a "country stew" type of dish, and you can pretty much add whatever you've got handy, and replenish as needed. Feel free to experiment, but try the simple version first to get a sense of the flavor.