Follow these steps for perfect results
disjointed oxtails
disjointed
seasoned flour
seasoned
vegetable oil
onion
chopped
garlic
parsley
shredded
carrots
diced
celery
diced
bay leaf
pearl barley
tomato puree
basil
thyme
marjoram
red wine
water
salt
peppercorns
Dredge oxtails in seasoned flour.
Brown oxtails in vegetable oil in a soup pot.
Reserve the browned oxtails in the same pot.
In a frypan, sauté carrots, celery, onion, and garlic until softened.
Reserve the sautéed vegetables.
Add water, salt, and peppercorns to the soup pot with the oxtails.
Simmer for 4 1/2 hours.
Add the sautéed vegetables, tomato puree, pearl barley, and herbs (basil, thyme, and marjoram) to the soup pot.
Simmer for 1/2 hour.
Add red wine and adjust seasoning to taste.
Serve hot.
Expert advice for the best results
Skim off any excess fat during simmering.
Add a splash of balsamic vinegar for extra depth of flavor.
Adjust the amount of red wine to your preference.
Everything you need to know before you start
20 minutes
Can be made 1-2 days ahead
Ladle into bowls and garnish with a sprig of fresh parsley.
Serve with crusty bread or rolls.
Pairs well with a side salad.
Enhances the savory flavors of the soup.
Discover the story behind this recipe
Comfort food, often associated with cold weather.
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