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Beef and Barley Soup

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"The key to a hearty, full-flavored beef and barley soup is to cook the meat, stock, and aromatics together for a long time (to tenderize the meat), but not to take all of the vegetables along for the whole ride. Instead, you cook the vegetables separately and to their own desired doneness so they retain some texture when the soup is finished. Basically this is a braise that then becomes a soup. Pearl barley is wonderfully chewy against the deep beefy notes from the stock and oxtails. We are, in essence, taking a stock and, by cooking meat in it, converting it into a meaty broth."

List of Ingredients

â—¦ 2 ½ pounds (1 ½- to 2-inch) beef oxtail pieces
â—¦ Kosher salt and freshly ground black pepper
â—¦ 3 tablespoons canola oil
â—¦ 2 cups dry red wine
â—¦ 10 cups beef stock, store-bought or homemade
â—¦ 2 dried bay leaves
â—¦ 1 cup pearl barley
â—¦ 3 medium yellow onions, minced
â—¦ 4 large cloves garlic, minced
â—¦ 4 large carrots, peeled and diced
â—¦ 1 medium leek (light green and white parts), washed well and minced
â—¦ 2 tablespoons Dijon mustard
â—¦ 1 tablespoon red wine vinegar


Recipe

Preheat the oven to 375° F. Position a rack in the center of the oven.

Season the oxtails with salt and pepper on all sides. In a large, ovenproof heavy-bottomed pot with a lid, heat 2 tablespoons of the oil over medium heat. When the oil begins to smoke lightly, after 2 to 3 minutes, add the oxtails in a single layer. Brown them on the first side, 5 to 8 minutes, and then carefully turn them over and brown the second side, another 5 to 8 minutes. Add the red wine and cook until all of the liquid evaporates, 5 to 8 minutes. Then add the stock and bay leaves and bring to a boil over medium heat. Skim off any impurities that rise to the surface, then cover the pot and place it in the oven on the center rack. Cook until the oxtails are tender when pierced with the tip of a knife, 2 ½ to 3 hours. Use a slotted spoon to transfer the oxtails to a large bowl and set aside to cool. Cover the pot to keep the cooking liquid warm.

In a medium pot, bring 4 cups of water to a boil over medium heat. Stir in the barley and cook until it is tender and the water has all but evaporated, 25 to 30 minutes. Drain and season with salt.

In a large sauté pan, heat the remaining 1 tablespoon oil over medium heat. Add the onions, garlic, carrots, leek, and a pinch of salt, and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the mustard.

Over medium heat, bring the cooking liquid to a simmer.
Pull the meat from the oxtail bones, discard the bones, and add the meat and vegetables to the pot. Remove the bay leaves. Stir in the barley and vinegar. Taste for seasoning and serve.

Serves 6