preheat oven to 300°F rinse ox tails on both sides with 1 teaspoon of salt 1 teaspoon of pepper the seasoned salt and half teaspoon of garlic salt pat seasoning onto meat to seal in flavor heat 1 fourth cup of canola oil in saute pan over medium heat sear ox tails on both sides in hot pan add whole tomatoes set asid

in a separate saute pan heat remaining 3 tablespoons of canola oil over medium heat add carrots celery chopped tomato and onion season vegetables with the remaining half teaspoon salt 1/8 teaspoon garlic salt n 1/8 teaspoon pepper reduce to low heat let cool down for 10 to 15 minutes

transfer ox tails and whole tomato to a large casserole dish poor carrot mixture into dish add chicken stock cover and place in oven for 3 hours or until meat is falling off the bone the last 30 minutes and potato cover again