- 400 gmeaty oxtails, cut into 5cm lengths
- 4-6 tbspolive oil or vegetable oil
- sea salt and cracked pepper
- 1onion, peeled and roughly chopped
- 1medium carrot, peeled and roughly chopped
- 1 stickof celery, washed and roughly chopped
- 1cinnamon stick
- 1whole nutmeg
- bay leaf
- 1 lwater
- 1large potato, peeled and cubed approx 1cm
- 1leek, washed and sliced approx 2mm thick
- 1large stick celery, washed and finely diced
- 1medium carrot, peeled and finely diced
- 1medium onion, peeled and finely diced
- 1-2 clovesof garlic, peeled and finely sliced
- 1handful of cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- ⅛ cupbarley
- small handful of freshly picked basil (garnish), flash fried
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
Season generously with salt and pepper and serve with crispy flash fried parsley.