My local paper published a receipe recently for Oxtail Soup which they
claimed was one of the best receipes they have ever received from a
reader. I quote a section below:

"Place V8 juice and water into a stock pot. Add oxtails, chuck roast,
peppercorns, bay leaves, bouillon, two carrots, the whole onion and the
halved celery.

Cook on medium-low to low until meat is tender, about 1 1/2 hours.
Remove meat, carrots, onion and celery"

My question is should you not brown the Oxtails and chuck roast first
before you add the liquids? Also would you not brown the onions,celery
and carrots in the liquid created by browning the meats or is cooking
without browning better.

Thanks

Tom