In a post I made here in 2000, here's my recipe for Oxtail Soup. No V-8
juice and no chuck roast. It does affirm browning the oxtails. This is a
tried and true recipe and more like what I'm accustomed to:

Oxtail Soup:

2 oxtails, disjointed
1/4 c. oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 Tbs. chopped fresh parsley
Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns in a cheesecloth bag.
Simmer for 3 hours, stirring occasionally. Remove oxtails to a platter and
let cool to the touch. Skim fat from soup. Bone the oxtails and add the
meat to the soup. Stir in remaining 1 quart water and the vegetables.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Taste soup and adjust seasonings. Stir in parsley and heat through.
Serves 8

Jill