Barley and Oxtail Soup

Description:

Barley and oxtail soup is a hearty and flavorful dish that combines tender, slow-cooked oxtails with nutty barley and aromatic vegetables. This comforting soup is perfect for cold days, offering rich depth from the oxtail broth and wholesome texture from the barley.

Ingredients:

For the Soup:

• Oxtails: 2 pounds
• Pearl barley: ¾ cup (rinsed)
• Onion: 1 large (chopped)
• Carrots: 2 (diced)
• Celery stalks: 2 (diced)
• Garlic: 3 cloves (minced)
• Potatoes: 2 medium (cubed)
• Tomatoes: 2 large (diced, or 1 cup canned diced tomatoes)
• Beef broth or water: 8 cups
• Bay leaf: 1
• Thyme: 1 teaspoon (dried or 2 sprigs fresh)
• Salt and pepper: to taste
• Olive oil: 2 tablespoons

Optional Ingredients:

• Parsnips or turnips: 1 cup (diced, for extra flavor)
• Red pepper flakes: ¼ teaspoon (for a hint of heat)
• Fresh parsley: for garnish

Tips for Success:

1. Sear the oxtails: Browning them adds a deep, rich flavor to the soup.
2. Cook low and slow: Allow the oxtails to simmer gently to release their gelatin and create a silky broth.
3. Skim the fat: For a lighter soup, skim excess fat from the surface as it cooks.

Steps to Make It:

1. Sear the oxtails:
   • Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with salt and pepper, then brown them on all sides. Remove and set aside.
2. Sauté the aromatics:
   • In the same pot, sauté the onion, carrots, and celery until softened (about 5 minutes). Add the garlic and cook for 1 more minute.
3. Build the soup base:
   • Return the oxtails to the pot. Add the diced tomatoes, beef broth, bay leaf, thyme, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, stirring occasionally.
4. Add the barley and vegetables:
   • Stir in the rinsed barley, potatoes, and any optional root vegetables. Simmer uncovered for another 40-50 minutes, or until the barley is tender and the soup has thickened.
5. Finish the soup:
   • Remove the oxtails and shred the meat from the bones. Discard the bones and return the meat to the soup. Adjust the seasoning with salt and pepper.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread for dipping.

Recommendations:

• Make ahead: This soup tastes even better the next day as the flavors meld.
• Freezing: Freeze in individual portions for an easy meal.
• Pairing: Serve with a side of green salad or a light vinaigrette-dressed slaw for balance.

Nutrition (Per Serving, Approx. 1/6 Recipe):

• Calories: ~320
• Protein: 22g
• Fat: 12g
• Carbohydrates: 28g
• Fiber: 5g
• Sodium: 700mg

Rich, hearty, and deeply satisfying, Barley and Oxtail Soup is a soul-warming dish that showcases the best of rustic cooking. Enjoy!