Oxtail Soup with Red Wine and Vegetables - escamil - Hugo deployed website

Ingredients

• 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