Copyright Thomas Saaristo  All Rights Reserved
Oxtail soup
4 lbs oxtail, cut in pieces
2 quarts water
1 tablespoon fat (reserved from stock)
1 large Spanish onion, diced
1 cup diced carrot
1 cup diced celery (include fresh leaves)
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/2 cup pearl barley, rinsed
15 ounce can fire roasted diced tomatoes
2 tablespoons freshly minced parsley
2 tablespoons minced chive
2 tablespoons tomato paste
2 tablespoons beef base
1/2 teaspoon red pepper flake
2 teaspoons House salt
Black peppercorns in a pepper mill

Heat oven to 400 degrees Fahrenheit

Place the oxtail in a shallow roasting pan and roast for 45 minutes

Transfer the oxtail to a stock pot and cover with water and cook over medium heat for
3 to 3 1/2 hours until tender

Remove the oxtail from the resulting stock to a cooling rack set over a half sheet pan.
When cool enough to handle, remove any globs of fat and the bones and discard
Chill the meat and the stock (separately) overnight

Remove the fat cap from the stock, reserve 2 tablespoons and discard the rest (or
freeze, airtight for future use)

Cut the meat into smaller, bite-size pieces

Heat the reserved fat in a large stock pot until little wisps of smoke start to appear

Add the onion and season lightly with salt. Stir to gloss and add the carrot, celery, bell
pepper and garlic. Stir to gloss and cook, stirring occasionally, until the vegetables are

Add the meat, stock, barely, tomatoes, parsley, chives, tomato paste, beef base and
red pepper flakes

Bring to the boil, reduce to a simmer and cook for 70 minutes

Season to taste with salt and pepper

Oxtail soup is best served piping hot