-
1
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset.
-
2
Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over.
-
3
Remove the oxtails with a slotted spoon and reserve.
-
4
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.
-
5
Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves.
-
6
Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper.
-
7
Raise the heat and bring to a boil.
-
8
Lower the heat, cover, and simmer for 1 hour.
-
9
Discard the thyme bundle and the bay leaves, and skim off the fat.
-
10
Meanwhile, bring 4 cups of water to a boil and add the barley.
-
11
Simmer uncovered for 30 minutes, drain, and set aside.
-
12
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender.
-
13
Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper.
-
14
Serve hot, with or without the oxtails.
