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Carter House Victorians

Eureka, California

Specialty Recipe

Oxtail Soup with Barley and Winter Root Vegetables

Although You can use prepared beef stock for the recipe, a homemade stock will add depth of flavor and richness to the soup. See homemade beef stock recipe.

3 Tablespoons peanut or canola oil
3 pounds oxtails
2 quarts rich beef stock, well chilled
1 quart cold water
1/4 cup oven or sun-dried tomatoes
1/4 cup finely diced carrot
1/4 cup finely diced celery root
1/4 cup finely diced celery
1/4 cup finely diced parsnip
1/4 cup finely diced turnip
1/4 cup finely diced dried cepes
3 Tablespoons finely minced fresh rosemary needles
2 Tablespoons finely minced fresh thyme
2 dried bay leaves (or 1 fresh)
2 cups pearl barley
salt and freshly ground black pepper, to taste

Pre-heat the oven to 400 degrees. Place a roasting pan on the center rack of the oven. While the pan heats, season the oxtails with salt and pepper and toss in the oil. Place the oxtails in the heated roaster, and cook until a rich, deep golden color. Stir the oxtails frequently during roasting.

When the oxtails are roasted, drain excess fat from the roaster. Transfer the oxtails to a large stock pot. Deglaze the roasting pan with 1/4 cup of the reserved stock, scraping the bottom to loosen any browned bits. Add the deglazing liquid to the stockpot.

Add the reserved stock and cold water to the stockpot. Bring to a simmer. Cook until the meat pulls away from the bones easily, skimming the foam that accumulates at the top of the stock frequently. Remove the oxtails from the stock and add the remaining ingredients, except the salt and pepper, to the stockpot. While the vegetables and barley cook, clean the meat from the oxtails. Add the meat to the soup, and continue to simmer until the barley is bloomed, about 45 minutes.

Taste and adjust seasonings. Ladle the soup into individual, warmed bowls and drizzle a little extra-virgin olive oil over it before serving.

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