Heat over to 300 degrees F.

Pat oxtail segments dry, remove any excess fat that you do not want in your soup, and season generously with salt and pepper. Set aside.

In a Dutch oven, or heavy soup pot, heat oil over medium-high heat.

Add oxtail segments and cook for 5-6 minutes per side. A brown crust will develop. Sear on all sides. Remove the oxtails and set aside. Remove any excess fat from pan.

Reduce heat to medium and add the onion, celery, parsnips, and carrots. Cook until tender, approximately 10 minutes. Add the garlic, thyme, and oregano and cook for another minute. Add the oxtails back into the pan making sure they are not crowded.

Add wine and stir. Cover, place in pre-heated oven and allow to braise for 3-4 hours. Remove from oven and allow to cool enough to be able to remove all meat from bones, discard bones and add all meat back into the Dutch oven. Add tomato paste and crumble the beef bouillon into the mixture. Add the beef broth and stir well. Bring the soup to a boil and add the barley. Stir and drop temperature to med and cook for another 35-45 minutes until the barley has cooked through.