Ingredients

For the broth:

• 3 1/2 pounds meaty oxtails, cut into 3-inch pieces
• 2 tablespoons vegetable oil
• 1/2 cup dry red wine
• 9 cups water

For the soup:

• 1 tablespoon unsalted butter
• 1 small turnip, peeled and cut into medium dice
• 1 medium carrot, medium dice
• 1/2 medium white onion, medium dice
• 1/3 cup pearl barley
• 1 medium bay leaf

Description

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