Oxtail Soup with Farro and Root Vegetable

• 4 pounds oxtail
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 5 cloves garlic, sliced
• 1 cup farro
• 1 cup peeled and diced parsnip
• 1 cup diced carrot
• 1 cup peeled and diced celery root
• 1 cup diced celery
• 1/2 bunch Italian parsley, minced

1. Place the oxtail in a stockpot or Dutch oven over high heat and cover with 2 inches of water.
2. Bring to a boil, then decrease the heat to low and simmer for 3 to 4 hours.
3. Check the pot occasionally to skim off any foam and top off the water as necessary to keep the oxtail covered.
4. Cook until the meat easily pulls away from the bone.
5. When the oxtail is ready, remove from the water with tongs and place on a sheet pan to cool.
6. Strain the stock through a fine-mesh sieve or chinois and then skim the fat.
7. You should have about 2 quarts of stock.
8. If not, add water to make 2 quarts.
9. Set aside.
10. When the oxtail is cool enough to handle, remove the meat from the bones and discard the bones.
11. Heat the olive oil in a Dutch oven or stockpot over medium-high heat and add the onion and garlic.
12. Saute until the vegetables are soft but not colored.
13. Add the farro and stir to coat in the oil.
14. Add the stock and bring to a boil, then decrease the heat to low and simmer until the farro is almost tender, about 20 minutes.
15. When the farro is nearly tender to the bite, add the parsnip, carrot, celery root, celery, and oxtail meat.
16. Simmer for about 20 minutes longer, or until the vegetables are tender.
17. If making ahead, remove the soup from the heat at this point and put in the fridge to cool.
18. If serving immediately, add the minced parsley and serve.

oxtail, extravirgin olive oil, onion, garlic, farro, parsnip, carrot, celery root, celery, italian parsley

Taken from www.epicurious.com/recipes/food/views/oxtail-soup-with-farro-and-root-vegetable-383843 (may not work)