Oxtail and barley soup

Yield: 1 servings

Measure Ingredient
2 pounds Oxtail; cut into sections
1 teaspoon Light olive oil with a dash of toasted
\N \N ; sesame oil
1 large Onion; peeled and diced
3 \N Cloves garlic; bashed, peeled and
\N \N ; chopped
1 large Carrot; peeled and diced
\N \N ; into 1/2 inch
\N \N ; pieces
2 \N Stalks celery; diced
3 tablespoons Tomato paste
2 \N 14 oz cans low-sodium beef stock
1 cup De-alcoholized red wine
½ teaspoon Whole black peppercorns
10 \N Sprigs fresh parsley
6 \N Sprigs fresh thyme
2 \N Bay leaves
6 cups Water
½ cup Pearl barley
2 larges Carrots; peeled and diced
1 cup Diced turnips
4 ounces Shiitake mushrooms; stems removed,
\N \N ; chopped

Blanch the oxtail in boiling water for 3 minutes, just enough to take the red colour away from the surface. Drain, put the oxtail pieces on a rack in a roasting pan and place under the grill for 15 minutes each side until nice and brown.

Pour the oil into a large saucepan on medium heat and fry the onion and garlic for 3 minutes. Add the carrot and celery and fry for 5 minutes. Stir in the tomato paste, coat the vegetables well, and cook until the paste darkens. Add the stock, wine, oxtails, peppercorns, parsley, thyme and bay leaves. Cover and simmer for 2 hours.

During the last half hour of simmering, pour the 6 cups of water into a large soup pot, bring to a boil, stir in the barley and boil for 25 minutes. Add the carrots and turnips and boil for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside.

Transfer the cooked oxtail to a chopping board. Remove the meat from the bones, keeping it in fairly large chunks, discarding any visible fat.

Strain the stock into another saucepan, discarding the solids.

Add the meat, turn the heat to medium-high, add the vegetable-barley mixture, the mushrooms and the cup of reserved vegetable-barley water and just heat through.

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