Oxtail Soup with Barley
Ingredients
- For the broth
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 ½ kilograms Oxtail (cut in pieces)
- 4 cloves
- 2 bay leaves
- 1 tsp peppercorns
- ½ tsp Juniper berries
- Also
- 150 grams Pearl barley
- salt
- 2 carrots
- 2 potatoes
- 1 smaller Kohlrabi
- ¼ Celery root
- 250 grams Green cabbage
- ½ stalk Leeks
- sherry
Preparation steps
Peel the onion, cut in half. Peel the carrots and celery, dice. Roast the onion with the cut surface down in a large stockpot. Pour in approximately 1.5 liters (approximately 6 cups) of cold water. Put in the oxtail and boil slowly. Put in cloves, bay leaves, pepper and juniper and slightly simmer on a low heat for about 2 1/2 hours with the lid on halfway.
Meanwhile rinse the barley in a sieve and cook about 50 minutes in boiling salted water.
Peel the carrots, potatoes, kohlrabi and celery, rinse and cut into small bite-sized pieces. Trim the cabbage leaves, rinse and tear smaller. Cut the leek lengthwise, rinse and cut into thin rings.
Pour the broth through a fine sieve into another pot. Take the meat from the bones and pluck small. Boil the broth (should be about 1 liter, approimately 1 quart), put in the vegetables, barley and meat and let simmer quietly for about 10 minutes. Serve seasoned with sherry and salt.
