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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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It is perfect for the cold weather we are getting now. Keeping with the idea of eating what is in season, I added yam to the recipe for sweetness, color and vitamins. My wife won't eat pepper (makes me a sad panda) so it is up to your taste to add pepper. Also, make sure your kids don't see the oxtails and only see the finished soup. It will make your life easier when you offer the soup to them. Ingredients:
2 lbs oxtails |
3 quarts water |
1 cup pearl barley |
1 large onion, coarsely chopped |
2 garlic cloves, finely chopped |
4 celery ribs, chopped in 1/4-inch pieces |
4 carrots, chopped in 1/2-inch pieces |
1 large yam, diced in 1/2-inch pieces |
1 (14 1/2 ounce) can diced tomatoes |
2 tablespoons olive oil |
1 bay leaf |
1 1/2 tablespoons salt |
1 tablespoon paprika |
pepper |
Directions:
1. Over medium heat, brown the oxtails on all sides. Remove to a plate with a paper towel on it.
2. Remove all but 2 tablespoons of the rendered fat. Add the onions, salt, pepper, paprika and garlic. Saute until the onions are translucent.
3. Add back the oxtails and the water. Bring to a boil. Skim off any foam that forms.
4. Add in the celery, barley, bay leaf and pepper, bring to back to a boil and simmer for an hour.
5. Add in the carrots, yam and tomatoes, bring back to a boil and simmer for another hour.
6. Check for seasoning, and then pull out the oxtails, remove meat from bones and trim fat. Return meat to soup, turn off and let sit on burner for 10 to 15 minutes.
7. Defat the soup either by skimming off the top or by chilling and pulling off the solidified fat.
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