Oxtail and Barley Soup | Pika Chakula

Oxtail and Barley Soup

2013-06-05

During the past few years, chefs have taken everyday meats that were historically considered poor man’s cuts and glamorized them with special treatments. Inspired by this trend, we used the budget cut of oxtail to make this soup. A take on Scotch broth (made with lamb, barley, and vegetables), this recipe simmers up oxtails for a rich broth and then adds barley and turnips for a filling meal.

Ingredients:

For the broth:

  • 3 1/2 pounds meaty oxtails, cut into 3-inch pieces
  • 2 tablespoons vegetable oil
  • 1/2 cup dry red wine
  • 9 cups water

For the soup:

  • 1 tablespoon unsalted butter
  • 1 small turnip, peeled and cut into medium dice
  • 1 medium carrot, medium dice
  • 1/2 medium white onion, medium dice
  • 1/3 cup pearl barley
  • 1 medium bay leaf

Method:

For the broth:

  1. Pat oxtails dry with a paper towel and season with salt and freshly ground black pepper. Heat vegetable oil over medium heat in a large, heavy-bottomed pot with a tightfitting lid. When oil shimmers, add oxtail pieces (without overcrowding—you will need to do this in batches) and cook until browned, about 5 minutes per side. Remove to a plate.
  2. Wipe any excess oil from the pot and return it to the stove over medium heat. Deglaze the pot by adding the wine and using a spatula to scrape up any browned bits from the bottom to incorporate into the sauce. Reduce wine until the pot is almost dry, about 3 minutes. Add water and reserved oxtails along with any accumulated juices and bring to a boil over high heat.
  3. Once boiling, reduce heat to low, partially cover, and gently simmer until oxtail meat is tender and separating from the bones, about 3 to 3 1/2 hours. Check periodically and adjust the heat so the liquid does not boil.
  4. Remove oxtails to a plate and, when cool enough to handle, separate the meat from the bones and tear it into bite-size pieces. Use a fat separator to remove the fat from the broth. (Alternatively, discard the bones and refrigerate the meat. Let the broth cool, then refrigerate overnight or until the fat solidifies on the surface. Once the fat has formed a hard layer, scrape it off and discard.)

For the soup:

  1. Melt butter over medium heat in a large pot. When it foams, add turnip, carrot, and onion. Season with salt and freshly ground black pepper. Cook until onion has softened, about 12 minutes. Add reserved oxtail meat and broth, barley, and bay leaf. Season with salt. Simmer over medium heat until vegetables just give when pierced with a fork and barley is tender, about 30 minutes. Taste and season with additional salt and pepper as needed.

Beverage pairing: The barley in the soup naturally cries out for barley in the beverage, in this case dark-roasted malted barley. This hearty soup also needs a hearty drink, and the dark stout will contrast the soup in texture while equaling it in flavor and body. It’s a warming combination on a winter’s night, so don’t serve the beer too cold.

 

source:

Print Friendly

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe



Related Recipes:
  • 10

    An Easy Step-by-Step Turkey Recipe

  • Step by Step How to Cook Roast Beef

    Step by Step How to Cook Roast Beef

  • article-2039192-03AB23CE000005DC-798_468x366

    Step by Step How to Roast a Chicken

  • 7

    Step by Step How to Make Fluffy Scrambled Eggs

  • 7

    Step by Step How to Make KFC Original Fried Chicken

show
 
close
STRESS RELIEVER BY PIKA CHAKULA Have you been overworked and stressed lately? Or do you know someone who is... via @PikaChakula