Instructions: Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches. Remove and set aside. Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot. Boil until the wine is reduced to about 2 tablespoons (30 ml). Add the reserved oxtails and onion and reduce the heat to low. Simmer covered for 20 minutes. Add the beef stock and bring to a boil over high heat. Skim off the foam that rises to the surface and simmer partially covered for 4 hours. Strain the soup and set the oxtails aside to cool. Pick off the meat from the oxtails and reserve. Refrigerate the meat and stock for up to 3 days. Skim off and discard the fat from the surface of the stock.

Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper. Simmer just until the vegetables are tender, about 10 minutes. Serve garnished with chopped parsley if desired.

Serves 6 to 8.

This rich and aromatic soup takes four hours of simmering and should be refrigerated overnight in order to remove the fat from the stock, so I recommend making it the day before you plan to serve it.

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