Oxtail soup in Old English

Just imagine that in the good old England, a delicious dish worthy of kings was prepared from such an unattractive part of the bull's body as the tail. It is understandable, because, in addition to the tail, it includes quite expensive alcoholic beverages. Well, but the food in the end turns out to be very excellent. In addition, bull tails are sold quite inexpensively on the market. So we are preparing to master a culinary recipe called "Oxtail soup in Old English", the cuisine is English, respectively.
We wash the bull's tail very well beforehand, chop it into portions and put it to soak for about half an hour. After we put them on a napkin, let them dry and throw them into a dry hot frying pan without oil. The tails must be constantly rotated so as not to be burned. As soon as a brown crust appears on them, we fill the whole thing with cognac and set it on fire. We admire the blue flame and wait for it to go out by itself. We send our cognac tails into a saucepan, put different roots there: celery, parsley. Top up the water and cook for at least three hours, periodically removing the foam formed. Now finely chop the onion and carrot, fry in oil a little, pour a small amount of bovine broth and leave for ten minutes under the lid to put out. Now pour the resulting roast, red wine, salt, pepper, and spices into the soup. You can throw a little bit of granulated sugar. And cook on very low heat for about half an hour.