Oxtail Soup

Ingredients

5 tablespoons extra virgin olive oil

3 ¼ pounds meaty oxtails, rinsed and patted dry

10 cups water

10 cups beef or chicken stock (see our recipes for stock)

3 cups dry red wine

2 cups onions, chopped

2 medium leeks, white parts only, sliced

3 medium carrots, sliced into rounds

2 medium parsnips, peeled and cubed

6 cloves garlic, minced

1 teaspoon dried thyme

1 bay leaf

2 large russet potatoes, peeled and cubed

Fresh parsley, for garnish, chopped

1. Season ox tails with salt and freshly ground pepper. In a large Dutch oven heat extra virgin olive oil and brown oxtails in small batches. Return browned oxtails to Dutch oven and add water, stock and 2 cups wine. Simmer uncovered until the meat is tender and the liquid is reduced, about three hours. Stir from time to time.

2. Sauté onions, leaks, carrots, parsnips, garlic, thyme and bay leaf, add 1 cup wine, and  stir into Dutch oven. Add potatoes and bring to a boil, reduce heat and simmer covered until potatoes are done. Salt and freshly ground pepper to taste. 

3. Cool, then refrigerate overnight. Remove fat, heat and serve. Garnish with fresh parsley if desired. 

Serves approx 8