Tables’ Finest Beef Soup

from Tables Restaurant, Denver

For soup base (may be made ahead):
½ Laramie Cattle short plate (3 ribs from short ribs)
1 oxtail
2 soup bones
3 T. oil
1 large onion, large-diced
2 carrots, large-diced
2 celery stalks, diced
1 6-oz. can tomato paste
2 qt. beef broth
Bouquet garni of:
2 bay leaves
2 sprigs of thyme
2 T. black peppercorns
1 bunch of parsley stems
For soup:
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
2 red peppers, diced
1 T. garlic, minced
½ lb. barley
1 lb. tomatoes, diced
3 T. red wine vinegar
3 T. minced herbs (optional):
Rosemary, oregano, parsley, thyme

For soup base:

Heat oven to 325 degrees.  Grill meat or sear in heavy pan with oil until browned on all sides.  Place meat, onion, carrot, celery, tomato paste and beef broth in Dutch oven with enough water to cover ingredients.  Cover and braise in 325-degree oven for 2½ to 3 hours until meat is tender.  Remove from oven and let cool.  Pull or shred meat from bone and set meat aside.  Discard bones.  Drain braising liquid into food processor and pulse to blend.

For soup:

In a large soup pot, sauté carrots, celery, onion, red pepper and garlic in oil.  Add soup base of braising liquid and meat.  Bring to a boil. Add barley.  Simmer 45 to 50 minutes until barley is cooked, but not falling apart.  Add diced tomatoes and season with salt and pepper.  Add one or more of the optional minced herbs.