Soup is on the menu again, this time inspired by a package of oxtails I found at the local Asian market. My mother made oxtail soup with carrots and cabbage, there was something magical about its taste. I haven’t cooked with them in a long time and felt I was due a nice dose of comfort food.

Instead of cabbage I figured I would replace it with chunks of kohlrabi, a root vegetable from the same family. I also found it at the market and it intrigued me for some reason. I’m a fan of root veggies and this is one I had never used.

The kohlrabi looks somewhat odd, yet beautiful. I like the pale green color of the smooth skin. I’ll admit that I had to look it up and learn more about it once I got it home. I knew absolutely nothing about it when I bought it.

I experimented by using a few seasonings that I’ve grown to love over the past year: bay leaves, caraway seeds, and star anise. Aside from bay leaves, we never used caraway or star anise when we cooked. Maybe this is why the flavors are so meaningful to me now.

Oxtail soup with kohlrabi, carrots and barley

2 lb.s oxtails, trimmed of excess fat
2 tablespoons olive oil
1 bay leaf
2 star anise
1 tsp. caraway seed
1/2 cup flour
2 tablespoons soy sauce
3/4 cup barley
1 large onion, chopped
2 cloves garlic, minced
1 kohlrabi, cubed
1 large carrot, chopped
1/2 cup fresh cilantro

Heat olive oil in a large pot. Dredge oxtails in flour to coat, then add to pot. Brown oxtails on all sides and remove. Add onions and garlic to pot along with 1 tablespoon of the flour. Cook for about 2 minutes, then add the oxtails, bay leaf, star anise, and caraway seed. Cover with about 8 cups water and bring to a simmer. Cover and simmer for about 2 hours, until meat begins to pull away from the bones.

Remove oxtails and set aside to cool. The next step is extremely important — you must skim the fat from the top of the broth. I used a very convenient fat separator. I bought this to use at Thanksgiving when I make gravy one time during the entire year. As you can see, a high amount of fat cooks out of the oxtails. The fat separator also removes the chunks of onion and the bay leaf/star anise leaving a clear broth behind. I discarded the chunky bits.

If using a fat separator, return broth to pot. Remove meat from the oxtail bones and add the meat to the pot (discard bones). Add barley and soy sauce, bring to a simmer. Cook covered for about 45 minutes. Add carrots and kohlrabi, cook for an additional 30 minutes or until veggies are tender. Before serving, stir in the cilantro. As always, season with salt and pepper to taste.

The broth is rich and is balanced nicely by the sweetness of the vegetables and bright flavor of the cilantro. The barley gives it substance and makes it capable of being a ‘meal’. It took an afternoon to make, but it was worth it. I curled up in a chair by the TV and watched the news while I sipped on my soup. Now I’ve got to go clean the kitchen …. ugh.

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