Oxtail Soup with Red Wine and Root Vegetables

Ingredients

  • 3 cups dry red wine
  • 6 garlic cloves
  • 2 large russet potatoes
  • 5 14 1/2-ounce cans beef broth
  • 1/3 cup fresh Italian parsley
  • 2 medium onions
  • 1 teaspoon dried thyme
  • + 7 more ingredients
    • 3 medium carrots
    • 2 medium parsnips
    • 3¼ pounds meaty oxtails
    • 5 tablespoons vegetable oil
    • 2 medium leeks
    • 10 cups water
    • 1 bay leaf

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 m...

View full recipe at Epicurious

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