Instructions

1. In a dutch oven or cast iron skillet, brown the oxtail & “hock” in the oil. Season it with salt and pepper and sear each side. Transfer them to a plate.
2. Add the chopped vegetables, onions, carrots, celery, and parsnips to the dutch oven and cook them for about 5 minutes over medium heat. Season them with salt and pepper.
3. Add the minced garlic and cook for another minute.
4. Deglaze the pan with the red wine. If you were using a skillet, transfer the vegetables and liquids to a stockpot.
5. Add 3 quarts of water, the meat, oregano, bay leaf, thyme, and tomato paste. Season with salt.
6. Simmer, covered, until the beef is tender, about 4 hours.
7. Remove the meat, pick it from off the bones, and return it to the soup pot.
8. For the dumplings, Bring a large saucepan of salted water to a boil.
9. Dice the potatoes and add them a small saucepan. Cover them with water and add a generous pinch of salt. Boil the potatoes until they’re tender, drain the water, and then mash them.
10. Gently stir in 2 eggs, the chopped parsley, flour, parmesan cheese, and garlic salt.
11. Turn the dough out onto a lightly floured counter and knead it together for a couple minutes.
12. Tear off a quarter to half-dollar sized pieces and add them to the boiling water. Cook them for 8 minutes. Drain the water and serve them over the soup.