Embrace Autumn with nourishing and cost effective soups. This oxtail soup is like a warm hug that carries me back to childhood memories albeit was of the canned variety I remember most. Check out this version made from scratch. The extra effort yields crazy delicious results. Feel free to use any shoulder cut of beef in place of oxtail although the richness will be magnified with this original cut.

Oxtail/Beef Shoulder and Barley Soup
Makes around 3 L

2 lb oxtail or 1 lb boneless beef chuck/blade cubed
3 T oil
3 cups diced yellow onion
2 cups diced celery
2 cups diced carrots
2 cloves garlic - chopped
1 small can tomato paste
1 cup dry red wine
2 + L beef broth
1/3 cup pearl barley
Splash of Worcestershire
A sprig of fresh thyme or 1/2 tsp dried thyme leaves
Kosher salt and black pepper

In a heavy pan heat the oil until hot. Season beef with salt and pepper. Add beef to hot pan and cook until you have achieved rich colour on both sides. Transfer the beef from the pan to a plate and add half of the diced onion, celery and carrot and continue to cook over medium heat until tender and beginning to get some color. Add tomato paste and keep cooking until the color of the contents of the pan begin to get very rich and dark. Deglaze the pan with the red wine and let it reduce slightly. Gently scrap the bottom of the pan with a wooden spoon to release all the flavorful bits. Add the beef broth and bring to a simmer. Return your beef to the pan along with any juices that may have collected on the plate. Cover and bring to a simmer until tender. The oxtail may take up to 3 hours of gentle simmering. The boneless blade will be tender in about 1 hour. When the beef begins to get tender (about half way through the cooking process) add the barley and remaining diced vegetables. Continue to cook all of this stirring occasionally until everything, including the barley, is tender. Once your the oxtail is tender, remove the meat from the bones, rough chop and add back to the soup. Taste once more for seasoning and serve it up. Enjoy!
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