Oxtail And Pearl Barley Soup-Sopa Cola De Rabo Con Cebada

This is a simple and surprisingly light soup with meat on the bone, so as it cooks the flavours are released into the soup more.. Oxtail is one of the cheaper cuts of beef, but has a lot of flavour, although you do have to make sure that it is meltingly tender before enjoying the meat..

INGREDIENTS

1-1.5kgs of Oxtail, cut into bitesized pieces
1 Onion sliced
4-6 Cloves of Crushed Garlic
Small handful of Thyme, with leaves stripped from the branches, using a thumb and forefinger and using four branches to boil in the pot..They can be taken out after cooking time has elapsed.
500mls of Chicken Stock(See Sauces and Seasonings button on the Homepage or search engine)
Small Handful of  Parsley chopped
1-1 1/2 Cups of Barley, rinsed and drained(Add this towards the last 90 minutes of cooking, as it will hinder the cooking process of the meat)
2 Stalks of Celery chopped, and 3 Carrots chopped
2 Tablespoons of Mustard(English or Dijon)
Salt and Black Pepper to taste
 

METHOD

Firstly, wash the meat in lemon juice and water. Pour the chicken stock, onions, garlic, mustard and herbs into a slowcooker, followed by the meat  and allow to boil on a moderate heat allowing the meat to start cooking. Turn down after 25 minutes or so. After 2 hours have passed, add the barley, and vegetables and cook for a further 90 minutes. If the meat and barley are tender, then check seasoning and serve hot. If not add another 45 minutes until both are cooked to your specifications.