Daily Hampshire Gazette - Established 1786
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Oxtail and Barley Soup

Serves 8

2 pounds oxtails, cut into 1-inch pieces, rinsed and patted dry


Ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

2 ribs celery, finely chopped

2 cloves garlic, finely chopped

1 tablespoon tomato paste

1 cup red wine

10 cups water

1 cup pearl barley

4 carrots, peeled and cut into ½-inch pieces

1 bay leaf

3 sprigs thyme

Sprinkle oxtails with salt and pepper. Heat olive oil over medium-high heat in a large Dutch oven and brown oxtails on all sides, 8 minutes total. Transfer to a plate and discard all but 2 tablespoons fat.

Add onion, celery and garlic to pot and cook, stirring occasionally, until vegetables are softened, 2 to 3 minutes. Stir in tomato paste and cook another minute. Add wine to pot, bring to a boil and scrape up any browned bits.

Return oxtails to pan along with water, bring to a simmer and skim off any foam that rises to surface. Add barley, carrots, bay leaf and thyme, cover, reduce heat and simmer until meat and barley are tender, about 1 hour. Remove meat from bones and return to soup. Season with salt and pepper.

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