In a large stock pot add the beef bones and the oxtail and cover with water
Preheat the oven to 450 degrees F.
Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
After 25 minutes add to the stock pot, now you can also add the remaining ingredients
Bring the stock to a simmer and hold there cooking for 8-10 hours
Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.