Oxtail Soup

[Swisskaese]

Oxtail Soup

Serves 6 as Soup.

• 2 lb oxtails, trimmed of fat
  
• salt and pepper
  
• 2 T olive oil
  
• 2 onions, thinly sliced
  
• 4 cl water
  
• 4 c beef broth, fresh or canned
  
• 2 carrots, sliced
  
• 1/2 c canned tomatoes, drained and chopped
  
• 1/4 c pearl barley
  
• 1 tsp dried thyme
  
• 1 bay leaf
  
• 1/4 c parsley
  
• salt and pepper
  

Sprinkle tails with salt and pepper. In heavy skillet brown in oil over high heat, transferring to soup pot as browned. Brown onions in same oil & put in the pot. Pour off excess fat, deglaze pan with 1 C. water, stirring in all brown bits & add to pot with the remaining water & the broth. Simmer, partially covered over moderately low heat for 3-1/2 hours until very tender. Pour into fine sieve over large bowl. Remove meat from bones, reserve meat covered & chilled. Let stock cool, chill overnight, and skim off fat in morning.

Bring stock to boil, add meat, tomatoes, barley, thyme, bay leaf, and salt & pepper to taste. Simmer, partially covered for 30 minutes, or until barley is tender. Stir in parsley, discard bay leaf and serve.

Keywords: Soup, Lunch, Kosher, Dinner, Easy, Beef

( RG1747 )