Brown oxtails in a skillet over medium-high heat.

Transfer the browned oxtails to a large pot or Dutch oven.

Add water and beef bouillon cubes to the pot.

Introduce garlic, onions, peppers, parsley, oregano, wine vinegar, and orange juice to the pot.

Bring the mixture to a simmer, then cover the pot.

Simmer for 2 to 3 hours, or until the oxtails are tender.

Add salt and Tabasco sauce to the stew.

Incorporate the remaining ingredients: pumpkin, yams, and plantains.

Cover the pot and continue to simmer for an additional 1 1/2 hours, or until the vegetables are tender and the stew has thickened.

Adjust seasoning to taste and add more vegetables if desired.