-
1
Place the oxtail in a stockpot or Dutch oven over high heat and cover with 2 inches of water.
-
2
Bring to a boil, then decrease the heat to low and simmer for 3 to 4 hours.
-
3
Check the pot occasionally to skim off any foam and top off the water as necessary to keep the oxtail covered.
-
4
Cook until the meat easily pulls away from the bone.
-
5
When the oxtail is ready, remove from the water with tongs and place on a sheet pan to cool.
-
6
Strain the stock through a fine-mesh sieve or chinois and then skim the fat.
-
7
You should have about 2 quarts of stock.
-
8
If not, add water to make 2 quarts.
-
9
Set aside.
-
10
When the oxtail is cool enough to handle, remove the meat from the bones and discard the bones.
-
11
Heat the olive oil in a Dutch oven or stockpot over medium-high heat and add the onion and garlic.
-
12
Saute until the vegetables are soft but not colored.
-
13
Add the farro and stir to coat in the oil.
-
14
Add the stock and bring to a boil, then decrease the heat to low and simmer until the farro is almost tender, about 20 minutes.
-
15
When the farro is nearly tender to the bite, add the parsnip, carrot, celery root, celery, and oxtail meat.
-
16
Simmer for about 20 minutes longer, or until the vegetables are tender.
-
17
If making ahead, remove the soup from the heat at this point and put in the fridge to cool.
-
18
If serving immediately, add the minced parsley and serve.
