Oxtail Soup

5 TBS olive oil
3 1/4 pounds meaty oxtails, beef tails (patted dry)
10 cups water
5 (14 1/4 oz) cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks, chopped
3 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
6 garlic cloves, minced
1 tsp dried thyme
1 bay leaf
2 large potatoes, cubed
1/3 cup fresh Italian parsley, chopped

Heat 2 TBS oil in heavy pot over med. heat. Sprinkle oxtails w/ pepper and salt and brown on all sides. Add water, beef broth and 2 cups wine. Simmer partially covered about 3 hours. Transfer oxtails to a large bowl and cool. Remove meat from bone. Freeze cooking liquid until fat solidifies, about 45 min. Spoon fat off and add meat to broth. Heat 3 TBS oil in fry pan and saute vegetables (except potatoes), garlic, thyme and bay leaf. Add to the soup w/ remaining wine. Bring to a boil. Add potatoes. Cover and simmer until potatoes are tender. Add parsley, salt and pepper to taste. Serve.