Oxtail Soup

Step 1
Preheat the oven to 450 degrees F (230 degrees C).

Step 2
Trim off fat from oxtails. Spread on a shallow roasting pan.

Step 3
Roast oxtails in the preheated oven for 45 minutes.

Step 4
While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.

Step 5
Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.

Step 6
Add reserved fat to a large stockpot over medium-high heat. Saut? onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.

Step 7
Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.