Ingredients
- 1 tablespoon good essential olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground pepper
- 2 cups chopped leeks, white-colored and lightweight eco-friendly parts (2 leeks)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic clove cloves, minced
- 2 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
Directions
Heat the essential olive oil inside a large pot or Nederlander oven. for example Le Creuset. Add some oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and prepare over medium-high temperature, stirring from time to time, for ten minutes until browned throughout. Take away the oxtails having a slotted spoon and reserve.
Add some leeks. carrots, onion. celery, and garlic clove towards the fat who are holding cards and prepare over medium heat, stirring from time to time, for ten minutes, before the vegetables begin to brown. Tie the thyme sprigs along with kitchen string and increase the pot combined with the bay leaves. Return the oxtails towards the pot and add some broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Enhance the heat and produce to some boil. Lower heat, cover, and simmer for one hour. Discard the thyme bundle and also the bay leaves, and skim from the fat.
Meanwhile, bring 4 glasses of water to some boil and add some barley. Simmer uncovered for half an hour, drain. and hang aside.
Once the soup is prepared, add some barley and prepare the soup for an additional 15 or twenty minutes, before the barley is tender. With respect to the saltiness from the stock. the soup may need another teaspoon of salt and a few pepper. Serve hot, without or with the oxtails.
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