Oxtail and Barley Soup

Name: Oxtail and Barley Soup
Yield: 6
Cuisine: South Africa
Ingredients: Oxtail, cut into pieces — 1.2 kg (2.6 lb); Vegetable oil — 2 tbsp; Large onion, chopped — 1; Medium carrots, diced — 3; Celery, diced — 2 stalks; Garlic, crushed — 3 cloves; Beef stock — 2 L (8 1/2 cups); Pearl barley — 150 g (3/4 cup); Bay leaves — 2; Fresh thyme — 3 sprigs; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Oxtail, cut into pieces — 1.2 kg (2.6 lb)
Vegetable oil — 2 tbsp
Large onion, chopped — 1
Medium carrots, diced — 3
Celery, diced — 2 stalks
Garlic, crushed — 3 cloves
Beef stock — 2 L (8 1/2 cups)
Pearl barley — 150 g (3/4 cup)
Bay leaves — 2
Fresh thyme — 3 sprigs
Salt and black pepper, — to taste

Method

Heat the oil in a large pot over medium-high heat and brown the oxtail pieces well on all sides, in batches.
Set aside.
In the same pot, soften the onion, carrots and celery for 8 minutes, then add the garlic and cook for 1 minute more.
Return the oxtail to the pot and add the stock, bay leaves and thyme. Bring to a boil, then reduce to a low simmer, cover, and cook for 2 1/2 hours until the meat is falling off the bone.
Lift out the oxtail, shred the meat from the bones, discarding bones and excess fat, and return the meat to the pot.
Stir in the barley and simmer uncovered for a further 30 minutes until the barley is tender and the soup has thickened.
Season to taste, remove the bay leaves and thyme stalks, and serve hot with crusty bread.

Introduction: Slow-cooked oxtail dishes have long been popular in South African kitchens, reflecting a tradition of making the most of tougher, well-worked cuts of meat through long, gentle cooking.

Cultural Background: Slow-cooked oxtail dishes have long been popular in South African kitchens, reflecting a tradition of making the most of tougher, well-worked cuts of meat through long, gentle cooking. This hearty barley soup version is a favourite cold-weather meal, thick enough to serve as a full meal on its own.

Tips: Browning the oxtail properly before simmering is essential for a deeply flavoured broth — don't rush this step. Skim any excess fat from the surface after the long simmer for a cleaner soup. The World Cookbook Project — South Africa — Full Recipes Page 18

Variations: Add a handful of chopped kale or spinach in the final 5 minutes for extra greens, or swap barley for samp for a more traditional South African texture. No authentic vegetarian version exists for this oxtail-based dish, as the slow-cooked meat and bones define the recipe.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, adding a splash of stock or water if it has thickened too much.

Nutrition: Approx. 380 kcal, 32 g protein, 22 g carbohydrate, 17 g fat per serving.

FAQs:

Q: Can I make this in a slow cooker?

A: Yes — brown the oxtail and soften the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours, adding the barley in the last hour.

Q: Why is my soup greasy?

A: Oxtail is a fatty cut; skimming the fat off the top after simmering, or chilling overnight and lifting off the set fat layer, solves this.