Oxtail and Barley Soup

1. 1
   Pat oxtails dry with a paper towel and season with salt and freshly ground black pepper. Heat vegetable oil over medium heat in a large, heavy-bottomed pot with a tightfitting lid. When oil shimmers, add oxtail pieces (without overcrowding—you will need to do this in batches) and cook until browned, about 5 minutes per side. Remove to a plate.
2. 2
   Wipe any excess oil from the pot and return it to the stove over medium heat. Deglaze the pot by adding the wine and using a spatula to scrape up any browned bits from the bottom to incorporate into the sauce. Reduce wine until the pot is almost dry, about 3 minutes. Add water and reserved oxtails along with any accumulated juices and bring to a boil over high heat.
3. 3
   Once boiling, reduce heat to low, partially cover, and gently simmer until oxtail meat is tender and separating from the bones, about 3 to 3 1/2 hours. Check periodically and adjust the heat so the liquid does not boil.
4. 4
   Remove oxtails to a plate and, when cool enough to handle, separate the meat from the bones and tear it into bite-size pieces. Use a fat separator to remove the fat from the broth. (Alternatively, discard the bones and refrigerate the meat. Let the broth cool, then refrigerate overnight or until the fat solidifies on the surface. Once the fat has formed a hard layer, scrape it off and discard.)

For the soup:

1. 1
   Melt butter over medium heat in a large pot. When it foams, add turnip, carrot, and onion. Season with salt and freshly ground black pepper. Cook until onion has softened, about 12 minutes. Add reserved oxtail meat and broth, barley, and bay leaf. Season with salt. Simmer over medium heat until vegetables just give when pierced with a fork and barley is tender, about 30 minutes. Taste and season with additional salt and pepper as needed.