Rich Oxtail Barley Stew
Equipment
- heavy saucepa
Ingrediënten
- 30 g beef dripping
- 2.5 lbs oxtails
- 1 large onion diced
- 1 large carrot diced
- 2 celery sticks tied together
- 3 sprigs of fresh flat-leaf parsley
- 1 bay leaf
- 3 liters 6 cups water
- 3 tablespoons pearl barley
- 1.5 tablespoons all-purpose flour mixed with 3 tablespoons water
- Salt and freshly ground black pepper to taste
Instructies
- In a heavy saucepan, melt the beef dripping.
- Brown the oxtails, diced onion, and diced carrot until golden.
- Tie together the celery, parsley, and bay leaf, adding them to the pot.
- Pour in the water, bring to a boil, and then reduce the heat to a simmer.
- Skim off any scum that rises to the surface.
- Add the pearl barley and simmer for 4 hours, allowing the flavors to meld.
- Remove the large bones and the tied celery, parsley, and bay leaf.
- Thicken the soup by stirring in the flour paste, ensuring it's well incorporated.
- Season the stew with salt and freshly ground black pepper to taste.
Notes / Tips / Wine Advice:
Wine Advice:
A hearty red wine, such as a Cabernet Sauvignon or Merlot, would complement the rich flavors of this oxtail barley stew. The robust and fruity notes will balance well with the savory and tender oxtail meat.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 20 g | Protein: 35 g | Fat: 25 g | Fiber: 4 g | Sugar: 3 g
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