Oxtail Soup with Spelt and Horseradish

Ingredients

• Oxtail 35 oz
• Chicken Broth 5 qt
• Pearl barley 5 oz
• Carrot 10 oz
• Onion 10 oz
• Potato 20 oz
• Parsley 5 oz
• Garlic 5 oz
• Thyme 0 oz
• Bay leaf 0 oz
• Horseradish Leaves 0 oz

Step-by-Step Guide

Step 1

Sear the tails on the grill or in the oven until browned, then pour in chicken broth and slow-cook in the oven for 12 hours at a temperature of 185°F, or simmer on the stovetop for 4 hours.

Step 2

Strain the resulting broth, separate the meat from the tails, and shred it into fibers. Season the broth with salt.

Step 3

Rinse the pearl barley and cook it in the prepared broth.

Step 4

Dice all the vegetables into 2 cm cubes, sauté them in a pan until golden brown, then add them to the broth.

Step 5

Place the parsley, thyme, and garlic in a spice pouch or cheesecloth, and tie it securely. Submerge the pouch in the broth and simmer, allowing the herbs to release their full flavor, then remove it.

Step 6

Add the meat from the tails to the prepared soup. When serving, sprinkle with grated horseradish and fresh herbs.