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Categories:
beef oxtails beef stew meat sweet onion garlic carrots celery stocks sweet potatoes celery root rutabagas butternut squash bay leaves salt olive oil
Viewed: 3 - Published at: 5 years agoIngredients
- 2 pounds beef oxtails
- 2 pounds beef short ribs
- 2 pounds beef stew meat
- 1 sweet onion, diced
- 4 cloves garlic, diced
- 6 carrots, peeled and sliced
- 6 celery stocks, peeled and sliced
- 2 sweet potatoes, peeled and cubed, 1/2 inch
- 1 celery root, peeled and cubed, 1/2 inch
- 2 rutabagas, peeled and cubed, 1/2 inch
- 2 turnips, peeled and cubed, 1/2 inch
- 1 small butternut squash, peeled and cubed, 1/2 inch
- 3 bay leaves
- sea salt and freshly ground pepper
- olive oil
Method
- In a large dutch oven over medium heat, add about 2 T olive oil. In batches sear the oxtail until browned on all sides, remove and put on plate. Repeat with short ribs. Salt and pepper during searing.
- Add another 2 T olive oil and add beef stew meat. Sear and season with salt and pepper, remove and put on plate.
- Add another 2 T olive oil and add onion, garlic, celery, and carrots, Season with salt and pepper and cook until just getting soft. Add back ALL meats and bay leaves and fill pot with water about 2/3 full. Turn up to get to a rolling boil and put on cover (but leave a crack so that water doesn't boil over). Simmer for 5-6 hours skimming top of foam frequently.
- About 45 minutes before wanting to eat, cook barley as per directions
- About 30 minutes before wanting to eat, add in all the root vegetables and simmer until just soft. Taste broth and add salt and pepper if needed.
- Spoon in a little barley into bottom of bowl and top with soup. Serve immediately with homemade bread!
- *This makes a lot of soup so can cut down recipe but we LOVE leftovers and gets better with time! Can freeze but just don't add barley to soup as it will thicken it.
