Hearty Oxtail Soup

• 4 pounds oxtails
• 10 cups beef stock
• 6 cups water
• 3 cups red wine full-bodied
• 1 onions medium, diced
• 2 leeks sliced
• 3 turnips small, cubed
• 2 large carrots sliced
• 2 stalks celery sliced
• 3 medium potatoes cubed
• 2 parsnips small to medium, sliced or cubed
• 5 cloves garlic minced
• 1 cup portabello mushroom chopped
• 1 bay leaf
• 1 1/2 teaspoons ground rosemary
• 2 teaspoons oregano
• 1/2 teaspoon ground cloves
• olive oil
• parsley for garnish

1. 1. Wash the oxtails well and trim off any excess fat.
2. 2. Place the oxtails on a cookie sheet. Rub them lightly with olive oil and sprinkle with salt and pepper.
3. 3. Place the cookie sheet into a 400u0b0 F oven and brown the oxtails well on both sides.
4. 4. Remove oxtails from the oven and place in a large stock pot with the beef stock, water, and 1/2 of the wine. Simmer about 3 hours or until meat is tender.
5. 5. Fish out the oxtails with a slotted spoon. Let them cool a little bit and then remove the bones and cut meat into bite-sized pieces. (This step is not entirely necessary, but I find it more convenient while eating the finished product)
6. 6. Place the meat back into the broth, and place the whole stock pot either in an ice bath or a fridge in order to bring the temperature down. Once cool, fat will congeal on top of the soup. Discard this.
7. 7. Carefully wash, peel, and chop all of the vegetables. Add them to the soup along with the other half of the wine, bay leaf and bring to a boil.
8. 8. Bring the soup back down to a simmer. Add spices and season with salt and pepper to taste. Cook until all vegetables are cooked through.
9. 9. Garnish with freshly chopped parsley. Enjoy!

oxtails, beef stock, water, red wine, onions, leeks, carrots, stalks celery, potatoes, garlic, portabello mushroom, bay leaf, ground rosemary, oregano, ground cloves, olive oil, parsley

Taken from www.yummly.com/recipe/Hearty-Oxtail-Soup-1691659 (may not work)