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1. Wash the oxtails well and trim off any excess fat.
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2. Place the oxtails on a cookie sheet. Rub them lightly with olive oil and sprinkle with salt and pepper.
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3. Place the cookie sheet into a 400u00b0 F oven and brown the oxtails well on both sides.
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4. Remove oxtails from the oven and place in a large stock pot with the beef stock, water, and 1/2 of the wine. Simmer about 3 hours or until meat is tender.
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5. Fish out the oxtails with a slotted spoon. Let them cool a little bit and then remove the bones and cut meat into bite-sized pieces. (This step is not entirely necessary, but I find it more convenient while eating the finished product)
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6. Place the meat back into the broth, and place the whole stock pot either in an ice bath or a fridge in order to bring the temperature down. Once cool, fat will congeal on top of the soup. Discard this.
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7. Carefully wash, peel, and chop all of the vegetables. Add them to the soup along with the other half of the wine, bay leaf and bring to a boil.
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8. Bring the soup back down to a simmer. Add spices and season with salt and pepper to taste. Cook until all vegetables are cooked through.
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9. Garnish with freshly chopped parsley. Enjoy!
