Roasted Oxtail & Veggie Soup
 
Ingredients
Beef Stock
  • 2 lbs Oxtail and/or beef soup bones
  • 2 onions
  • 2 bay leaves
  • 3-4 cloves garlic
  • 1 gallon water
Soup
  • 6 cups diced vegetables (i.e. onion, carrot, celery, parsnip, turnip, garlic, potato)
  • olive oil
  • salt & pepper
  • 1 cup red wine
  • 1-1.5 cup pearled barley (cook according to package instructions)
Instructions
Beef Stock
  1. Roast beef bones at 425° for approximately 30 minutes.
  2. Combine bones, onions, bay leaves and garlic in large pot with 1 galon of water.
  3. Simmer 6 (or more) hours.
  4. Chill overnight.
  5. Skim fat from top.
  6. Remove bones. Discard smaller bones and fat return meat and large bones to pot.
Soup
  1. Scrub or peel vegetables of your choice.
  2. Chop into ½ inch pieces.
  3. Spread out in a large roasting pan, give them a swirl of olive oil and a sprinkle of coarse salt.
  4. Roast at 425° for approximately 30 minutes.
  5. Add to soup pot along with wine.
  6. Simmer for 1 hour (or more).
  7. Salt & pepper to taste.
  8. Cook barley according to package directions and add before serving.
Recipe by CedarValleySustainable at http://cedarvalleysustainable.com/blog/2016/02/08/roasted-oxtail-veggie-soup/