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1
Pat oxtails dry with a paper towel and season with salt and freshly ground black pepper.
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2
Heat vegetable oil over medium heat in a large, heavy-bottomed pot with a tightfitting lid.
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3
When oil shimmers, add oxtail pieces (without overcrowdingyou will need to do this in batches) and cook until browned, about 5 minutes per side.
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4
Remove to a plate.
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5
Wipe any excess oil from the pot and return it to the stove over medium heat.
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6
Deglaze the pot by adding the wine and using a spatula to scrape up any browned bits from the bottom to incorporate into the sauce.
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7
Reduce wine until the pot is almost dry, about 3 minutes.
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8
Add water and reserved oxtails along with any accumulated juices and bring to a boil over high heat.
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9
Once boiling, reduce heat to low, partially cover, and gently simmer until oxtail meat is tender and separating from the bones, about 3 to 3 1/2 hours.
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10
Check periodically and adjust the heat so the liquid does not boil.
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11
Remove oxtails to a plate and, when cool enough to handle, separate the meat from the bones and tear it into bite-size pieces.
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12
Use a fat separator to remove the fat from the broth.
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13
(Alternatively, discard the bones and refrigerate the meat.
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14
Let the broth cool, then refrigerate overnight or until the fat solidifies on the surface.
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15
Once the fat has formed a hard layer, scrape it off and discard.)
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16
Melt butter over medium heat in a large pot.
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17
When it foams, add turnip, carrot, and onion.
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18
Season with salt and freshly ground black pepper.
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19
Cook until onion has softened, about 12 minutes.
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20
Add reserved oxtail meat and broth, barley, and bay leaf.
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21
Season with salt.
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22
Simmer over medium heat until vegetables just give when pierced with a fork and barley is tender, about 30 minutes.
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23
Taste and season with additional salt and pepper as needed.
