- 2 tablespoons vegetable oil
- 6 pounds oxtails
- 1 large onion, halved
- 1/2 cup dry red wine
- 1 quart low-sodium beef broth, canned
- 1 quartcanned low-sodium chicken broth
- 2 1/2 tablespoons medium-dry sherry, amontillado style preferred
- 1 large carrot, chopped small
- 1 large celery stalk, chopped small
- Salt and ground black pepper
- 2 tablespoons fresh parsley leaves, minced
1. Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat. Brown the oxtails and onion halves on all sides in three or four batches, making sure not to overcrowd the pan, and adding the additional oil to the pan when necessary. (It will take 15 to 20 minutes to brown all the oxtails.) Set the browned oxtails and onion aside on a platter.
2. Add the red wine to the empty pot. Cook, using a wooden spoon to scrape up the browned bits, until wine reduces to a syrup, 1 to 2 minutes. Return the browned oxtails and onion to the pot. Reduce the heat to low, cover, and sweat the meat and onion until they have released their juices, about 20 minutes. Increase the heat to medium-high and add the beef and chicken broths. Bring to a simmer, skim the foam, and reduce the heat to low. Partially cover and simmer gently, skimming the foam occasionally, until the meat on the oxtails is tender, about 4 hours.
3. Strain the stock and set the oxtails aside to cool. Pull the meat away from the bones, discarding all fat and gristle as well as the bones. Shred the meat. (You should have about 4 cups.) Refrigerate the stock and meat separately in airtight containers for up to 3 days. When ready to finish the soup, defat the stock.
4. Bring the stock to a simmer in a large stockpot or Dutch oven. Add the reserved meat, sherry, carrot, and celery. Simmer until the vegetables are just tender, 8 to 10 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and garnish each bowl with parsley. Serve immediately.