Oxtail Soup with Red Wine

By Maverick19

Ingredients

• 1/2 cup olive oil
• 3 1/2 lbs meaty oxtails, patted dry
• salt and pepper
• 2 quarts beef or chicken stock
• 3 cups red wine
• bouquet garni
• 2 onions, chopped
• 2 leeks (white and pale green parts only), chopped
• 3 carrots, finely chopped
• 2 parsnips, finely chopped
• 6 cloves garlic, finely chopped
• 1 tsp dried thyme
• 1 bay leaf
• 2 large potatoes, peeled and diced
• 1/2 cup finely chopped flat-leaf parsley

Preparation

Step 1

1. Heat 2-3 Tbsp of the oil in a large pot, over medium heat. Sprinkle oxtails with salt and pepper, add to the pot and brown on all sides. Add the stock, 2 cups of the wine, plus the bouquet garni. Bring to a boil, cover partially and simmer gently until the meat is tender and falling off of the bones, 2-3 hours.
2. Using tongs, transfer oxtails to a large bowl. Strain the cooking liquid into another bowl and spoon off any fat. Remove meat from the bones and discard the bones.