RECIPE: Oxtail Soup
Last Updated: March 15, 2009
Time to prepare: 20 minutes
Time to cook: 30 minutes
Serves: 6 as a main course
INGREDIENTS:
|
1 kg – Ox tails |
2 - tblspn olive oil |
|
¼ cup – pearl barley |
2 litres – cold water |
|
6 – garlic cloves (minced) |
125ml (½ cup) – fresh parsley (chopped) |
|
2 - medium onions (chopped) |
1 – bay leaf |
|
3 - carrots (sliced in 1/2” pieces) |
2 tblspn – tomato paste |
|
3 – celery stalks (sliced in 1/2” pieces) |
salt and pepper |
INSTRUCTIONS:
Rinse oxtails in cold water and pat dry.
In a large kettle or Dutch oven, brown oxtails over high heat in olive oil. Do not cook through - just cook until they colour on the outside.
Add onion, garlic, and carrots just as the meat begins to take on color.
Stir in water, barley and oxtails. Add remaining ingredients, except parsley, salt, pepper, and tomato paste.
Bring to a boil; cover and simmer for 2 hours.
Add salt and pepper, to taste.
Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender.
Add beef or vegetable broth if soup becomes too thick.
Stir in fresh parsley during final 20 minutes of cooking.
Skim off fat from top of soup.
Remove bay leaf.
Taste and adjust seasonings.
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