Rich Beef Barley Soup
Recipe from Barefoot Contessa, 2010. Serve with or without the oxtails.
Ingredients
- 1 tbsp Olive oil, good
- 2 lb Oxtail, beef
- Kosher salt
- Black pepper, freshly ground
- 2 cup Leek, chopped, white and light green parts (2 leeks)
- 2 cup Carrot, 1/2-inch diced (4 carrots)
- 1 cup Yellow onion, chopped
- 1 cup Celery, 1/2-inch diced (2 stalks)
- 2 clove Garlic, minced
- 2 sprig Thyme, fresh
- 3 Bay leaf
- 10 cup Beef broth, canned
- 1 cup Pearl Barley
Directions
- Heat the olive oil in a large pot or Dutch oven. Cook the oxtails with 1 teaspoon salt and 1/2 teaspoon pepper over medium-high heat, stirring occasionally, 10 minutes, until browned. Remove and reserve.
- Cook the leeks, carrots, onion, celery and garlic in the fat over medium heat 10 minutes, until they start to brown.
- Tie the thyme with string and add with the bay leaves, the oxtails, broth, 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil, then cover and simmer 1 hour. Discard the herbs and skim the fat.
- Meanwhile, simmer the barley uncovered in 4 cups boiling water 30 minutes and drain.
- Add the barley and cook 15 to 20 minutes more, until tender. Season with more salt and pepper if needed and serve hot.