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🍽️ Rich Beef Bone Broth with Pearl Barley

285 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 carrots
• 200 g celeriac
• 1.5 kg oxtail (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 celeriac
• 250 g white cabbage
• 0.5 stalk leek
• sherry

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Peel the carrots and celery and cut them into small cubes.
3. 3. Place the onions in a large soup pot with the cut side facing down.
4. 4. Sear the onions until they are brown.
5. 5. Pour about 1.5 liters of cold water into the pot.
6. 6. Add the oxtail to the water.
7. 7. Slowly bring the broth to a boil.
8. 8. Add cloves, bay leaves, peppercorns, and juniper berries.
9. 9. Let the broth simmer gently on low heat for about 2.5 hours.
10. 10. Place the pot lid slightly ajar so it is not fully closed.
11. 11. Rinse the pearl barley under a sieve with water in the meantime.
12. 12. Cook the pearl barley in boiling salted water for about 50 minutes.
13. 13. Peel the carrots, potatoes, kohlrabi, and celery.
14. 14. Wash the vegetables and cut them into small, bite-sized pieces.
15. 15. Remove the tough stems from the cabbage and wash the leaves.
16. 16. Cut the cabbage leaves into thin strips.
17. 17. Cut the leek lengthwise.
18. 18. Rinse the leek and remove the hard ends.
19. 19. Cut the leek into thin rings.
20. 20. Strain the finished broth through a fine sieve into a clean pot.
21. 21. Carefully separate the meat from the bones.
22. 22. Shred the meat into small pieces.
23. 23. Bring the broth back to a boil.
24. 24. Ensure you have about 1 liter of broth.
25. 25. Add the prepared vegetables, cooked barley, and meat to the broth.
26. 26. Let everything simmer gently for about 10 minutes.
27. 27. Season the soup with sherry and salt to taste.
28. 28. Serve the broth hot.

Nutrition per serving

• kcal: 285
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 25 g