Ingredients:

  • 3 lbs Oxtail, cut into 1.5-inch sections
  • Coarse Sea Salt & Black Pepper, to taste
  • 2 Tbsp Vegetable or Canola Oil
  • 1 large Yellow Onion, finely chopped
  • 4 medium Carrots (2 chopped, 2 sliced thicker)
  • 2 stalks Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Merlot or Pinot Noir)
  • 8 cups Beef Stock (low sodium)
  • 2 tsp Worcestershire Sauce
  • 6 Fresh Thyme Sprigs
  • 3 dried Bay Leaves
  • 1/4 cup Pearl Barley (optional, rinsed)
  • 2 medium Russet Potatoes, peeled and cubed (1-inch pieces)

Instructions:

  1. Prep Oxtail: Pat the oxtail pieces extremely dry with paper towels. Season aggressively with salt and pepper.
  2. Sear: Heat oil in the Dutch oven over medium-high heat. Sear the oxtail in batches until deeply browned (Maillard reaction is crucial), about 4-5 minutes per side. Remove and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the chopped onion, 2 chopped carrots, and celery (mirepoix) to the pot. Sauté for 8–10 minutes until softened and the brown bits (fond) in the pot loosen slightly.
  4. Add Garlic and Paste: Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
  5. Deglaze: Pour in the red wine (if using). Scrape up all the stuck-on bits from the bottom of the pot. Cook until the wine has reduced by half (about 3 minutes).
  6. Combine: Return the seared oxtail to the pot. Add the beef stock, Worcestershire sauce, thyme, bay leaves, and rinsed pearl barley (if using). The liquid should fully cover the meat.
  7. Simmer (The Long Haul): Bring the mixture to a gentle simmer. Immediately reduce heat to the lowest setting possible to maintain a very slow bubble. Cover the pot loosely.
  8. Skim: For the first 30–45 minutes, regularly skim off any grey foam or scum that rises to the surface. This ensures a clear, clean stock.
  9. Cook: Continue to simmer for 2 hours.
  10. Add Root Vegetables: After 2 hours, the meat should be starting to pull away from the bone. Stir in the cubed potatoes and the remaining 2 medium sliced carrots.
  11. Finish Simmering: Continue cooking for another 45–60 minutes, or until the potatoes and carrots are tender, and the oxtail meat is completely fork-tender and falling off the bone.
  12. Rest and Defat: Remove the pot from the heat. Discard the bay leaves and thyme sprigs. (Highly recommended: Chill the soup overnight, then scrape the solid layer of fat from the surface.)
  13. Final Seasoning: Reheat the soup gently. Taste and adjust the seasoning aggressively with salt and pepper before serving.