Oxtail and Barley Soup

Oxtail and Barley Soup

 

INGREDIENTS

  • 3 pounds of oxtail

  • 2 carrots, peeled and cut into pieces

  • 1 large onions, chopped

  • 2 stalks of celery, slices into pieces

  • 2 cloves of garlic, chopped

  • 1 turnip, diced

  • 10 white button mushrooms, sliced

  • 1/4 cup of extra virgin olive oil

  • 1 15oz can of tomatoes, diced

  • 1/2 cup of red wine

  • 1 quart can of beef stock or broth  Click Here to Make your own

  • 3 cups of water

  • 2 bay leaves

  • 1/2 cup of pearl barley

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

    PREPARATION

  • Place the oxtails in boiling water for around 3 minutes.

  • Season the oxtails with salt and pepper and place them in a roasting pan and drizzle with some of the olive oil.

  • Roast at 350 degrees for around 20 minutes on each side until the oxtails are nice and brown.

  • In a large pot sauté the onions and garlic in the remaining oil for 3 minutes.

  • Add the carrots, celery, mushrooms and turnips and sauté for another five minutes.

  • Add the wine, beef stock, water, tomatoes and oxtails.

  • Add the bay leaves and bring to a boil.

  • Reduce the heat and simmer for around 3 hours.

  • During the last 45 minutes of cooking add the barley.

  • Remove the bay leaves before serving.

    Serves 6 to 8 people.

http://www.great-chicago-italian-recipes.com/oxtail_and_barley.html

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