Oxtail Soup with Onions and Barley

Oxtail Soup with Onions and Barley
Photo by Ditte Isager

Ingredients

  • 3 tablespoons unsalted butter
  • 3 large red onions
  • Prepared cornbread
  • 4 sprigs flat-leaf parsley
  • Kosher salt
  • 12 ounces small cipolline onions
  • 2 medium carrots
  • + 13 more ingredients
    • 2 cups chicken stock or low-sodium chicken broth
    • freshly ground pepper
    • ½ cup pearl barley
    • Freshly ground black pepper
    • 2 cups dry red wine
    • 3 tablespoons vegetable oil
    • 2 sprigs thyme
    • 4 cloves garlic
    • 3 large shallots
    • 4 pounds oxtails
    • 1/3 cup bourbon
    • Kosher salt
    • 2 celery stalks

Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate. Add remaining 1 tablespoon oil to same pot. Add shal...

View full recipe at Epicurious

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