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

Description

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,...

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