Oxtail Soup with Red Wine and Root Vegetables

Name: Oxtail Soup with Red Wine and Root Vegetables
Yield: Serves 8
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

During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.

August 20, 2004

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