Braised Oxtails in Barley Stew is a hearty offering that can be enjoyed as a winter or summer main course. It spans the boundaries of Eastern European countries and can be found in most kitchens. Braised Oxtails are beef tails which is a delicious meat source. You can eat the meat right off the bone or debone the cooked oxtails and add the meat. This is a prime candidate for a slow cooker or pressure cooker. Eat hearty!
Braised Oxtails
Ingredient:
- Oxtails -1.4 kg
- Onions, sliced thin -180 g
- Beef or chicken stock -1.4 l
- Bay leaves -2 pieces
- Salt and pepper -TT
Barley Stew:
- 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 -16oz
- Spinach, stems removed -480 g
- Horseradish -as needed
Method
- 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.
- Drain 3 tablespoons (45 millilitres) of the fat from the bones into a saucepot. Add the onions and sauté until softened and caramelised, approximately 10–15 minutes.
- 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.
- Bring to a boil, cover and simmer on low heat until the oxtails are tender, approximately 2–2½ hours.
- Remove the oxtails from the broth and let cool. Cool and degrease the oxtail broth.
- 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 millilitres) of liquid. Bring to a boil, cover and simmer until the barley is tender, approximately 25–35 minutes. Season to taste.
- Pick the meat from the oxtail bones, discarding any excess fat and gristle. Chop coarse. Combine the oxtail meat with the barley.
- Swirl in the spinach and adjust the seasonings. Heat briefly until the spinach wilts. Serve garnished with cooked baby beets and horseradish.
Braised Oxtails in Barley Stew is a hearty offering that can be enjoyed as a winter or summer main course. It spans the boundaries of Eastern European countries and can be found in most kitchens. Braised Oxtails are beef tails which is a delicious meat source. You can eat the meat right off the bone or debone the cooked oxtails and add the meat. This is a prime candidate for a slow cooker or pressure cooker. Eat hearty!
Braised Oxtails
Ingredient:
- Oxtails -1.4 kg
- Onions, sliced thin -180 g
- Beef or chicken stock -1.4 l
- Bay leaves -2 pieces
- Salt and pepper -TT
Barley Stew:
- 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 -16oz
- Spinach, stems removed -480 g
- Horseradish -as needed
Method
- 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.
- Drain 3 tablespoons (45 millilitres) of the fat from the bones into a saucepot. Add the onions and sauté until softened and caramelised, approximately 10–15 minutes.
- 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.
- Bring to a boil, cover and simmer on low heat until the oxtails are tender, approximately 2–2½ hours.
- Remove the oxtails from the broth and let cool. Cool and degrease the oxtail broth.
- 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 millilitres) of liquid. Bring to a boil, cover and simmer until the barley is tender, approximately 25–35 minutes. Season to taste.
- Pick the meat from the oxtail bones, discarding any excess fat and gristle. Chop coarse. Combine the oxtail meat with the barley.
- Swirl in the spinach and adjust the seasonings. Heat briefly until the spinach wilts. Serve garnished with cooked baby beets and horseradish.
