Soup Opera --- Mother Fehr's Borscht with Oxtail

This is Harry's mother borscht recipe.   It was my first time cooking oxtail.   It has a very distinctive smell and taste --- mmmm.  

Ingredients:
2 packages beef short ribs, with bone and fat (about 8 pieces)
1 package oxtail pieces
10 whole pepper corns
2 bay leaves
1 star anise
10 whole allspice
kosher or sea salt
1 small green cabbage
4 yellow waxy potatoes
1/2 yellow onion
1 bunch flat or Italian parsley
1 carrot (optional)
no celery
5 large fresh tomatoes (or frozen)
1 bunch fresh dill
1 cup whipping cream

Instructions:
Brown the meats in a very hot cast iron frying pan in butter and garlic.
Put the spices in the spice ball.
Put the meat and spice ball into a large soup pot, cover with cold water, and simmer for 2 hours.  Check and top off the water to make sure the meat is covered.
Remove the meat and set aside.
Cut up the vegetables and add to the water.   Add salt.  Top up the water (always cold water), and simmer for 1 1/2 hours.  
Check seasoning and add salt if required.
Add tomatoes, fresh dill and whipping cream, bring to a boil and turn off the heat.  If the tomatoes are frozen add them earlier and break up with a wooden spoon.