Rich Beef Barley Soup
This recipe yields a robust and hearty beef barley soup, featuring browned beef oxtails, an aromatic vegetable medley, and tender pearled barley. The process involves browning the meat, simmering it with vegetables and broth, and incorporating separately cooked barley for ideal texture. It's a comforting and flavorful dish perfect for a satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven Essential for browning meat and simmering soup.
- 1 Slotted Spoon For removing oxtails and skimming fat.
- 1 Chef's knife For chopping vegetables.
- 1 Cutting Board For safe and efficient vegetable preparation.
- 1 Colander For draining cooked barley.
Ingredients
Main
- 1 tablespoon good olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks white and light green 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 cloves minced
- 2 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
Instructions
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
Notes
1. Browning the oxtails thoroughly is crucial for developing deep, rich flavor in the soup. Don't rush this step. 2. Skimming the fat after simmering ensures a cleaner, less greasy mouthfeel. A gravy separator can also assist. 3. Cooking the barley separately prevents the soup from becoming overly starchy and allows for better control of the barley's texture. Always taste and adjust seasoning at the end; beef broths vary in sodium content. For an even richer broth, roast the oxtails slightly before browning in the pot.