~6 servings
Heat in large pot or Dutch oven over medium heat:
1 tablespoon olive oil
2 pounds beef oxtails (or short ribs)
1 teaspoon salt
0.5 teaspoon black pepper
About 10 minutes, until oxtails are browned all over.
Remove oxtails with a slotted spoon and reserve.
Add:
2 cups leeks, white and light green parts chopped (2 leeks)
2 cups carrots, diced (4 carrots)
1 cup celery, diced (2 stalks)
2 garlic cloves, minced
Cook and stir occasionally, about 10 minutes until vegetables start to brown.
Add:
2 sprigs fresh thyme leaves (tied together)
3 bay leaves
Return oxtails to pot.
10 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
Raise heat, bring to a boil. Lower heat, simmer 1 hour.
Discard thyme bundle and bay leaves.
Skim off the fat.
Meanwhile, boil 4 cups water and add:
1 cup pearled barley
Simmer uncovered 30 minutes then drain.
When soup is ready, add barley.
Cook another 15-20 minutes, until barley is tender.
Season with salt and pepper to taste.
Serve with or without the oxtails.
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