How to make it

  • Pat the oxtails dry and season with salt and pepper. Cut onions into quarters, and carrots and celery into one inch pieces.
  • Preheat the oven to 450°F. In a large roasting pan combine the oxtails, onions, carrots, celery. Roast mixture in the middle of the oven, turning the oxtails until they are very browned, and transfer it to a large stockpot with the 6 cups of water.
  • Deglaze the roasting pan with the wine over high heat, scraping up the brown bits. Add the deglazing liquid to the stockpot with peppercorns. Bring the liquid to a boil, skimming the froth, and simmer gently, uncovered, for 3 hours.
  • Ladle the mixture through a sieve lined with a rinsed and squeezed kitchen towel into a large bowl. You can reserve the oxtails for another use, but discard the remaining solids. The bouillon can be made 3 days in advance and kept chilled, or you can freeze to store longer. Discard excess fat (leave enough to cover soup when chilled). Makes 6 cups.

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