Ox Tail Broth with Pearl Barley

Ingredients

• 2 onions
• 2 carrots
• 200 g celery root
• 1.5 kg ox tail (cut into pieces)
• 4 cloves
• 2 Bay leaves
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 150 g pearl barley
• Salt
• 2 carrots
• 2 Potatoes
• 1 small kohlrabi
• 0.25 celery root
• 250 g White cabbage
• 0.5 leek stalk
• sherry

Instructions

1. 1.

   Peel and halve the onions. Peel and dice the carrots and celery root. Brown the onions in a large soup pot with their cut side down. Add about 1.5 l cold water, then add the ox tail and bring to a slow boil. Add cloves, bay leaves, peppercorns, and juniper berries; simmer gently for about 2½ hours with the lid slightly ajar.

2. 2.

   Rinse the pearl barley under running water and cook in boiling salted water for about 50 minutes.

3. 3.

   Peel, wash, and dice the carrots, potatoes, kohlrabi, and celery root into small bite-sized pieces. Clean and chop the cabbage into leaflets. Slice the leek lengthwise, rinse, clean, and cut into thin rings.

4. 4.

   Strain the broth through a fine sieve into another pot. Separate the meat from the bones and shred it finely. Bring the broth to a boil (it should be about 1 l), then add the vegetable mix, pearl barley, and shredded ox tail. Simmer gently for about 10 minutes. Season with sherry and salt before serving.