Description
Ina Garten’s beef and barley soup brings hearty comfort straight from her Barefoot Contessa kitchen. Tender beef, pearl barley, and rich vegetables meld together in a soul-warming broth that promises warmth and satisfaction at first spoonful.
Ingredients
Scale
Protein:
- 2 pounds beef oxtails
Vegetables:
- 2 cups chopped leeks, white and light green parts (2 leeks, thoroughly washed)
- 2 cups (½-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (½-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
Herbs, Seasonings, and Liquids:
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
Instructions
- Prepare the oxtails by seasoning with salt and pepper. In a large pot or Dutch oven, warm olive oil over medium-high heat. Sear the oxtails until they develop a rich, golden-brown exterior, rotating occasionally to ensure even caramelization, approximately 10 minutes. Transfer the browned meat to a separate plate using a slotted spoon.
- Transform the pot’s foundation by introducing leeks, carrots, onion, celery, and minced garlic. Sauté the vegetable medley over medium heat, stirring periodically, allowing them to soften and develop a subtle caramelized color, roughly 10 minutes.
- Enhance the aromatic profile by bundling thyme sprigs with kitchen twine and adding them alongside bay leaves. Reintroduce the seared oxtails to the vegetable base, then pour in broth. Season with additional salt and pepper. Escalate the heat to trigger a robust boil, then immediately reduce to a gentle simmer. Cover and allow the liquid to develop deep flavors for 60 minutes.
- While the soup develops, prepare the barley in a separate pot. Bring of water to a rolling boil. Introduce the barley and maintain a steady simmer without a lid for 30 minutes. Drain thoroughly and reserve.
- Remove the herb bundle and bay leaves from the soup. Skim excess fat from the surface for a cleaner presentation. Incorporate the cooked barley into the liquid, allowing it to integrate and become tender, approximately 15-20 minutes. Taste and calibrate seasoning with additional salt and pepper as desired. Serve piping hot, optionally including the succulent oxtail pieces.
Notes
- Prevent Dirt Buildup: Slice leeks lengthwise and rinse thoroughly under running water, separating layers to remove all trapped soil and grit effectively.
- Develop Rich Flavor: Achieve a deep golden-brown color on oxtails by searing them in a hot pan, which creates a flavorful caramelized exterior that enhances the overall soup taste.
- Simplify Herb Removal: Bundle fresh thyme sprigs with kitchen twine, creating an easy-to-remove package that infuses delicate herbal notes without leaving stray leaves in the soup.
- Master Gentle Cooking: Reduce heat to a low simmer after initial boiling, allowing ingredients to meld together slowly and prevent liquid from evaporating too quickly.
- Maintain Perfect Barley Texture: Boil barley separately in salted water to control its cooking process, ensuring each grain remains tender and prevents the soup from becoming overly thick or starchy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg