Recipe summary: S&P oxtails, brown. Saute onion, carrot, celery. Add garlic, seasonings, broth, wine. Simmer for hours. During the last hour, roast carrots, parsnips and turnips (I added celery because I love roasted celery with beefy dishes). Remove the fat, smoosh the broth veggies through a strainer into the liquid. Reduce the liquid. Put the oxtails back in, along with the roasted veggies. Heat through. Better the 2nd day.
If you don't dig on collageny hard-to-eat chunks of meat, I'm sure you could use another cut of beef, as long as it's got a bone in it. But the oxtails add a wonderful richness to the broth that you just can't get with another cut. Unfortunately, they leave you kind of sticky after you're done eating. But it's so worth it.
and no flash is too dark: