| 1 | Preheat oven to 325°F. |
| 2 | Pat the oxtails dry. |
| 3 | In a heavy skillet heat the oil over high heat. |
| 4 | Add the oxtails in batches to brown well on all sides. |
| 5 | Do not crowd the pan or they will not brown properly. |
| 6 | Remove oxtails as they are done and place in a 3-quart dutch oven or oven-proof casserole. |
| 7 | Discard fat in the skillet and replace on stove top over low heat. |
| 8 | Add the onions and cook until softened, about 5 minutes, stirring to dissolve any residue on the bottom of the pan. |
| 9 | Add the wine, increase the heat to high and cook until it reduces by half. |
| 10 | Scrape onion and wine mixture over oxtails, add stock, water, bay leaves, salt and pepper, cover tightly and place in the oven for 1 ?hours. |
| 11 | Remove from oven, and spoon off any fat that has collected on the surface of the liquid. |
| 12 | Remove and discard bay leaves. |
| 13 | Arrange oxtails in soup bowls and serve the soup in a tureen. |
