Oxtail and barley soup

2 pounds oxtails, cut into 1-inch pieces, rinsed and patted dry

Salt

Ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

2 ribs celery, finely chopped

2 cloves garlic, finely chopped

1 tablespoon tomato paste

1 cup red wine

10 cups water

1 cup pearl barley

4 carrots, peeled and cut into 1 / 2-inch pieces

1 bay leaf

3 sprigs thyme

1. Sprinkle oxtails with salt and pepper. Heat olive oil over medium-high heat in a large Dutch oven and brown oxtails on all sides, 8 minutes total. Transfer to a plate and discard all but 2 tablespoons fat.

2. Add onion, celery and garlic to pot and cook, stirring occasionally, until vegetables are softened, 2 to

3 minutes. Stir in tomato paste and cook another minute. Add wine to pot, bring to a boil and scrape up any browned bits.
3. Return oxtails to pan along with water, bring to a simmer and skim off any foam that rises to surface. Add barley, carrots, bay leaf and thyme, cover, reduce heat and simmer until meat and barley are tender, about 1 hour. Remove meat from bones and return to soup. Season with salt and pepper.

Makes 8 servings.