Oxtail Soup with Onions and Barley
You can never have too many main course recipes, so give Oxtail Soup with Onions and Barley a try. This recipe serves 8. One serving contains 632 calories, 38g of protein, and 21g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up beef shanks, butter, flat-leaf parsley, and a few other things to make it today. To use up the bourbon you could follow this main course with the Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting as a dessert.
Instructions
Heat 1 tablespoon oil in a largeheavy pot over medium-high heat. Seasonoxtails with salt and pepper. Working in2 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 shallots, carrots, and celery. Cook,stirring occasionally, until golden brown,8-10 minutes.
Add garlic; cook, stirring,just until fragrant, about 1 minute.
Addwine; cook, scraping up browned bits, untilreduced by half, 5-8 minutes.
Add parsley,thyme, and 4 cups water; return oxtails topot. Bring to a boil, reduce heat, cover, andsimmer, stirring occasionally, until meat isfork-tender, 3-3 1/2 hours.
Using a slotted spoon, transfer oxtailsto a plate.
Let cool slightly; shred meat,discarding bones. Strain stock through afine-mesh sieve into a large bowl or measuringcup (discard solids). Skim fat fromstock; add water if needed to measure4 cups. DO AHEAD: Oxtail stock and meatcan be made 2 days ahead.
Let cool. Coverseparately; chill. Rewarm before using.
Cook cipolline onions in a large saucepanof boiling salted water until tender,5-8 minutes.
Drain and let cool. Trim rootends; peel and set aside.
Heat butter in a large heavy pot overmedium heat.
Add red onions and cook,stirring occasionally, adding water bytablespoonfuls if pot becomes dry, untilsoft and deep brown, 45-60 minutes.
Remove from heat; add bourbon andreserved cipolline onions. Return to heatand cook, scraping up browned bits, untilbourbon is evaporated, about 4 minutes.
Add chicken broth, barley, and reservedoxtail stock. Bring to a boil, reduce heat,and simmer, stirring occasionally, untilbarley is tender, 45-60 minutes. Seasonwith salt and pepper. DO AHEAD: Soup canbe made 2 days ahead.
Let cool slightly; chilluntil cold. Cover and keep chilled. Reheatbefore continuing.
Add reserved oxtail meat to soup. Thinsoup with water, if needed. Divide soupamong bowls and serve with cornbreadalongside.