Oxtail & Barly Soup
Boma - Animal Kingdom Lodge

Yield - 8 Servings

Ingredients:

1 ½ pounds Oxtail, browned
5 ounces Black Barley
2 ounces Portobello Mushroom Cap, thick sliced
1 ½ pounds Parsnips, peeled and rough chop
12 ounces Button Mushrooms, washed and quartered
¼ teaspoon Fresh Thyme, chopped
2 cups Beef Stock
2 ounces Bacon, raw and diced
2 ounces Onions, chopped fine
2 ounces Carrots, chopped fine
2 ounces Celery, chopped fine
½ ounce Olive Oil
½ ounce Fresh Garlic, minced
2 ounces Brandy


Method:

On the day before making this soup, take the oxtails and toss with olive oil. Season with salt and pepper and place on roasting racks in an oven. Cook the oxtails until brown. Drain off fat and chill the oxtails for the next day.

Start making the barley by adding half the olive oil to a rondo over medium heat. Then add the bacon and render till crispy. Drain off the excess fat. Add the celery, onions, and carrots. Cook until the onions are translucent. Add the dry barley. Then add the water per the instructions on the packaging. Place barley mixture aside.

In a skillet over medium high heat, add the remaining olive oil. Add half of the chopped parsnips and cook until caramelized. Next add the Portobello and button mushrooms. Cook until tender. Add the minced garlic and cook for 2 minutes more. Next add the minced thyme.

At this point, deglaze the pan with the brandy. Next add the oxtails and beef stock and cook until the oxtails are tender. While the oxtails are cooking, take the other half of the parsnips, coat with olive oil and salt and pepper. Roast in the oven. Set aside. Add barley mixture and garnish with the chopped parsley and roasted parsnips before serving.