Today, we’re diving into the realm of comfort food with a tantalizing recipe for Oxtail Soup with Barley by FineMark’s Fort Myers Executive Chef, Jillian Lane. There’s something truly magical about the combination of tender oxtail, hearty vegetables, and wholesome barley coming together in a single pot. Fragrant garlic, thyme, and oregano infuse the broth, creating an aroma that fills your kitchen with anticipation. Slowly cooked in the oven for hours, the oxtail becomes irresistibly tender, easily falling off the bone. As you ladle this comforting soup into bowls and savor the rich aroma, you can’t help but feel a sense of warmth and contentment. Jillian Lane’s Oxtail Soup with Barley is the ultimate winter dish, designed to provide comfort and nourishment on those cold, winter days. So grab a spoon, cozy up by the fire, and indulge in this flavorful masterpiece that will keep you satisfied throughout the season.
Oxtail Stew with Barley
Equipment
- 1 Dutch oven
Ingredients
- 2.5-3 lb Oxtail
- 2 Tbsp. Extra Virgin Olive Oil
- 2 carrot diced
- 2 parsnip diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 2 tsp thyme
- 2 tsp oregano
- 3 Tbsp. tomato paste
- 2 beef bouillon cubes
- ¾ bottle cabernet sauvignon
- ¾ C barley
- 8 C beef broth
Instructions
- Heat over to 300 degrees F.
- Pat oxtail segments dry, remove any excess fat that you do not want in your soup, and season generously with salt and pepper. Set aside.
- In a Dutch oven, or heavy soup pot, heat oil over medium-high heat.
- Add oxtail segments and cook for 5-6 minutes per side. A brown crust will develop. Sear on all sides. Remove the oxtails and set aside. Remove any excess fat from pan.
- Reduce heat to medium and add the onion, celery, parsnips, and carrots. Cook until tender, approximately 10 minutes. Add the garlic, thyme, and oregano and cook for another minute. Add the oxtails back into the pan making sure they are not crowded.
- Add wine and stir. Cover, place in pre-heated oven and allow to braise for 3-4 hours. Remove from oven and allow to cool enough to be able to remove all meat from bones, discard bones and add all meat back into the Dutch oven. Add tomato paste and crumble the beef bouillon into the mixture. Add the beef broth and stir well. Bring the soup to a boil and add the barley. Stir and drop temperature to med and cook for another 35-45 minutes until the barley has cooked through.
