In a large pot add the beef and oxtail bones and add enough water to cover the meat. Place the pot on the stove and turn the heat to medium high. Once it starts to boil, with a slotted spoon clean the top and remove any foam that is there.

When there is no more foam forming at the top go ahead and add the onion and 4 garlic cloves to the pot. Turn the heat to medium and cook for 2 - 2 ½ hours or until the meat is tender.

In the meantime, roast the tomatoes on a dry skillet until it starts to char a bit on each side. Place in a blender with 1 garlic clove and blend.

After 2 ½ hours add the blended tomato mixture into the pot along with 1 tsp of beef bullion and a good pinch of salt. Taste and adjust seasoning to your liking. Let simmer for 5 minutes.

Add the carrots, potatoes and corn. Cover and simmer for 30 minutes or until potatoes are fork tender.

Add squash and cook for 5-7 minutes.

Turn off the heat and it's ready to serve!