Oxtail Soup

Yes, really!  Well, I had to buy the oxtails, barley and celery.  Nearly all the rest of the ingredients came from my garden.

Next week, my grandson and his father are coming for a visit while his mother presents at a conference.  My grandson is at that toddler stage in which meat is an anathema.  Some time ago when he was visiting, he really tucked into a bowl of oxtail soup, so I'm hoping this soup will be received with the same relish as last time.

Whenever I make it, this soup is just a little different based upon what I have on hand at the time.  With lots of fresh vegetables available in the garden, there was an abundance to choose from today.  A picking of beans  revealed a number hidden in the leaves which were a little too advanced - they'll soften nicely in the soup.  One Scarlet Nantes carrot sufficed - it was huge!  The dried tomatoes were from last year.  Since this soup takes time to make, I've put the recipe in steps.  It might sound complicated, but it's not and the resulting soup is one of my favourites.  Here's how I made it today:

Oxtail Soup

Step One
4 big oxtails
3 litres of water
2 Tbsp olive oil

In a large pot, bring the water to a boil. Meanwhile, pat the oxtails dry and heat the olive oil in a large frying pan.  Sear the oxtails.  Contrary to what I used to think, this doesn't keep the moisture in.  It caramelizes the outer layer of the meat and lends richness of flavour and colour to the dish.  Put the oxtails in the water, bring back to the boil, then lower the temperature and simmer slowly until the meat falls off the bone.  Don't forget to scrape the frying pan for all the extra bits to add to the soup!  The simmering will probably take about 4 hours.  Take the pot off the stove, cool and then refrigerate overnight.  The fat will congeal on the top, making removal easy.  Next morning, remove the fat.  Take the meat off the bones (which you'll discard along with excess fat) and chop it up small.

Step Two

2 stalks of celery, diced
3 handfuls of dried tomatoes
2 handfuls of barley (pot or pearl - I had pearl on hand)
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp olive oil

Bring the broth up to a boil (you may have to add more water if the broth has lost a lot) and lower the temperature to a simmer.  Add the chopped meat, barley, dried tomatoes and celery.  In a frying pan, sauté the onion and garlic in the olive oil until the onion is golden brown.  Again, you're caramelizing the onion.  Add to the soup and simmer until the barley is tender.  This will probably take another half hour.

Step Three

1 very large carrot cut in 1/2" chunks
1 cup of sliced beans.
Worcestershire sauce, salt and pepper to taste

Add the carrot and beans and simmer until tender.  Then add the Worcestershire sauce, salt and pepper to taste.

This soup freezes very well.