Oxtail Soup with Spelt and Horseradish

⏳ Time

2 hours + 4 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, a chef at a popular American restaurant. A hearty soup made from rich, flavorful beef broth with spelt and sautéed root vegetables: onions, carrots, and potatoes. When served, the soup is garnished with chopped parsley and freshly grated horseradish.

Ingredients

Oxtail - 35.3 oz
Chicken Broth - 3 qt
Pearl barley - 5.3 oz
Carrot - 10.6 oz
Onion - 10.6 oz
Potato - 17.6 oz
Parsley - 3.5 oz
Garlic - 3.5 oz
Thyme - 0.4 oz
Bay leaf - 0 oz
Horseradish Leaves - 0.2 oz

Step by Step guide

Step 1

Sear the tails on the grill or in the oven until browned, then pour in chicken broth and slow-cook in the oven for 12 hours at a temperature of 185°F, or simmer on the stovetop for 4 hours.

Step 2

Strain the resulting broth, separate the meat from the tails, and shred it into fibers. Season the broth with salt.

Step 3

Rinse the pearl barley and cook it in the prepared broth.

Step 4

Dice all the vegetables into 2 cm cubes, sauté them in a pan until golden brown, then add them to the broth.

Step 5

Place the parsley, thyme, and garlic in a spice pouch or cheesecloth, and tie it securely. Submerge the pouch in the broth and simmer, allowing the herbs to release their full flavor, then remove it.