This is one of Daniel’s favorite soups, and I love making it whenever we have leftover steak from Ray’s the Steaks. Heat olive oil in a large stock pot, then add 2 lbs beef oxtails. Sear on each side until browned (about 10 mins), then remove and set aside. Add a little more olive oil to the pot, then saute the following chopped vegetables: 1 onion, 4 celery stalks, 4 carrots, and 3-4 cloves garlic. When wilted, add 3 bay leaves and several sprigs thyme (leaves only). Return oxtails to pot and add 10 cups beef stock. Bring to a boil, then reduce to a simmer, cooking until oxtails are tender (about 1 hour). Remove oxtail and cut meat into bite-sized pieces, discarding fat and bone. Return meat to the pot (I also added leftover onglet steak from Ray’s the Steaks), roughly chopped), then add 1 cup barley (I use the quick-cook kind – see Note below). Continue to simmer until barley is tender (about 10 mins). This recipe is from Rich Beef Barley Soup by Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe-2041687 (Sept. 2014)
Note: If you use uncooked pearled barley, then Ina Garten’s recipe instructs: In a separate smaller pot, bring 4 cups water to a boil, then add 1 cup uncooked pearl barley. Simmer, uncovered, until barley is tender (about 30 mins), drain, then set aside until ready to be added to the soup. (Sept. 2018)
Cooking Adventures 