INTERCOT - Walt Disney World Inside & Out - Info Central
Oxtail & Barly Soup
Boma - Animal Kingdom Lodge
Yield - 8 Servings
1 ½ pounds Oxtail, browned
5 ounces Black Barley
2 ounces Portobello Mushroom Cap, thick sliced
1 ½ pounds Parsnips, peeled and rough chop
12 ounces Button Mushrooms, washed and quartered
¼ teaspoon Fresh Thyme, chopped
2 cups Beef Stock
2 ounces Bacon, raw and diced
2 ounces Onions, chopped fine
2 ounces Carrots, chopped fine
2 ounces Celery, chopped fine
½ ounce Olive Oil
½ ounce Fresh Garlic, minced
2 ounces Brandy
On the day before making this soup, take the oxtails and toss with olive
oil. Season with salt and pepper and place on roasting racks in an oven.
Cook the oxtails until brown. Drain off fat and chill the oxtails for the
Start making the barley by adding half the olive oil to a rondo over medium
heat. Then add the bacon and render till crispy. Drain off the excess fat.
Add the celery, onions, and carrots. Cook until the onions are translucent.
Add the dry barley. Then add the water per the instructions on the
packaging. Place barley mixture aside.
In a skillet over medium high heat, add the remaining olive oil. Add half of
the chopped parsnips and cook until caramelized. Next add the Portobello and
button mushrooms. Cook until tender. Add the minced garlic and cook for 2
minutes more. Next add the minced thyme.
At this point, deglaze the pan with the brandy. Next add the oxtails and
beef stock and cook until the oxtails are tender. While the oxtails are
cooking, take the other half of the parsnips, coat with olive oil and salt
and pepper. Roast in the oven. Set aside. Add barley mixture and garnish
with the chopped parsley and roasted parsnips before serving.
New Page 1
INTERCOT Insider is a twice monthly email
update with tips and
To subscribe, enter your email address: