Oxtail Soup with Red Wine and Root Vegetables
- 5 tablespoons vegetable oil
- 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry
- 10 cups water
- 5 14 1/2-ounce cans beef broth
- 3 cups dry red wine
- 2 medium onions, chopped
- 2 medium leeks (white and pale green parts only), chopped
- 3 medium carrots, peeled, very finely chopped
- 2 medium parsnips, peeled, cut into 1/2-inch cubes
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 large russet potatoes, peeled, cut into 1/2-inch cubes
- 1/3 cup finely chopped fresh Italian parsley
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Sprinkle oxtails with salt and pepper.
- Add oxtails to pot and brown on all sides, about 20 minutes.
- Add 10 cups water, beef broth and 2 cups wine.
- Bring to simmer.
- Reduce heat to medium-low.
- Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
- Using tongs, transfer oxtails to large bowl.
- Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl.
- Freeze cooking liquid until fat separates from liquid, about 45 minutes.
- Spoon fat from top of cooking liquid.
- Remove meat from oxtails; discard bones.
- Add meat to cooking liquid.
- (Can be made 1 day ahead.
- Cover and chill.)
- Heat 3 tablespoons oil in same pot over medium-high heat.
- Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf.
- Saute until vegetables are golden, about 12 minutes.
- Add cooking liquid with meat and remaining 1 cup wine.
- Bring to boil.
- Add potatoes.
- Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
- Add parsley to soup.
- Season to taste with salt and pepper.
- Ladle into bowls.
vegetable oil, meaty oxtails, water, beef broth, red wine, onions, leeks, carrots, parsnips, garlic, thyme, bay leaf, russet potatoes, fresh italian parsley
Taken from www.epicurious.com/recipes/food/views/oxtail-soup-with-red-wine-and-root-vegetables-102123 (may not work)