Recipes with Dainess Chef’s School: Braised Oxtails and Barley Stew


This week’s recipe is a satisfyingly delicious Braised Oxtail and Barley Stew complimented by flavors and textures of barley, carrot, celery, and onion. This rich oxtail stew may involve lots of prep and take a long time to cook, but well worth the effort. The long cooking time allows the oxtail to cook tender, and also develop the rich flavour and taste of the dish. Thick, hearty and full of flavor, this is definitely the best oxtail stew you will ever eat! Excite yourself and your guests with this recipe. Bon Appetit!


  • Oxtails -1.4 kg
  • Onions, sliced thin – 180 g
  • Beef or chicken stock -1.4 lt
  • Bay leaves – 2
  • Salt and pepper -To taste


  • Carrots, small dice -120 g
  • Onions, small dice -120 g
  • Celery, small dice – 120 g
  • Parsnips, small dice – 120 g
  • Olive oil – 90 ml
  • Barley, soaked -240 g
  • Baby beets, cooked -16
  • Spinach, stems removed-480 g
  • Horseradish -As needed


  1. Place the oxtails in a roasting pan one layer deep and brown in a 375°F (190°C) oven. Turn the bones to brown them evenly.
  2. Drain 3 tablespoons (45 milliliters) of the fat from the bones into a saucepot. Add the onions and sauté until softened and caramelized, approximately 10–15 minutes.
  3. Add the browned oxtails to the saucepot. Deglaze the roasting pan with the stock. Add this liquid to the saucepot along with the bay leaves. Season with salt and pepper.
  4. Bring to a boil, cover and simmer on low until the oxtails are tender, approximately 2–2½ hours.
  5. Remove the oxtails from the broth and let cool. Cool and degrease the oxtail broth.
  6. To prepare the barley, sauté the carrots, onions, celery and parsnips in the olive oil over medium heat until softened. Add the soaked barley, the reserved oxtail broth and enough water to make 1 quart (960 milliliters) of liquid. Bring to a boil, cover and simmer until the barley is tender, approximately 25–35 minutes. Season to taste.
  7. Pick the meat from the oxtail bones, discarding any excess fat and gristle. Chop coarse. Combine the oxtail meat with the barley.
  8. Swirl in the spinach and adjust the seasonings. Heat briefly until the spinach wilts. Serve garnished with cooked baby beets and horseradish.

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