OXTAIL BARLEY YAM SOUP

• μερίδες: SERVES 4 PREP TIME: 4 HO

Υλικά

4 pounds oxtail, cut into 1-inch segments

Kosher salt and freshly cracked black pepper

Grapeseed oil

12 cups beef stock

1 large yellow onion, cut into 1-inch pieces

4 garlic cloves, smashed

1 large carrot, peeled and cut into 3 pieces

2 celery ribs, cut into 1-inch pieces

2 bay leaves

4 thyme sprigs

½ rosemary sprig

2 cups pearl barley

1 large yam, peeled and cut into large chunks

Scotch Bonnet Salsa (page 335)

Οδηγίες

Liberally season your oxtail with salt and pepper on both sides. In a large pot over medium-high heat, add enough oil to cover the bottom of the pan and sear the oxtail, about 5 minutes per side. You want a nice deep sear on these guys. Pour in your beef stock. Turn the heat down to low, cover with a lid, and simmer until your oxtail is tender and can be pulled apart with a fork, 2 to 3 hours. Pull your oxtail out of its braising liquid and reserve in a bowl until needed. Strain your braising liquid through a fine-mesh strainer into a large vessel and hold until needed. In the same pot used to braise the oxtail, warm 2 tablespoons of oil over medium heat. Add your onion and garlic and cook until they are translucent, 5 to 10 minutes. Pour your reserved braising liquid into your pot and add your carrots, celery, bay leaves, thyme, and rosemary. Turn the heat down to medium-low and simmer for 45 to 60 minutes. Your carrots should be 90 percent cooked. Test them with a knife; if you can poke them and still feel some resistance, you are just about there. At this point, add your pearl barley and yam. Simmer until your vegetables are tender, another 30 minutes.

Add your reserved oxtail and simmer for 5 more minutes to heat it through. If you don't like big bones in your soup, you can pick the meat off before adding it to your soup. Add salt and pepper to your liking. Serve with a generous spoonful of scotch bonnet salsa.

Σημειώσεις

This soup is just plain and simple power soup. Oxtail is the dankest and most succulent of the beefs. You need to make this and suck on those oxtails. Then the yams hit like litle starbursts. Then that barley is like, I'm here for the tendon-sucking party. Then the Scotch bonnet salsa is like, Im waiting on all gall, what the fuck? Let's all just hill and be on top of each oter, OK? This soup is best for your frisky friends who aren't afraid of eating food with bones. Those people suck.