Oxtail Soup with Onions and Barley recipes

Ingredients

• 3 tablespoons vegetable oil, divided
• 4 pounds oxtails or beef shanks
• freshly ground pepper
• kosher salt
• 3 large shallots, coarsely chopped
• 2 medium carrots, peeled, coarsely chopped
• 2 celery stalks, coarsely chopped
• 4 garlic cloves, chopped
• 2 cups dry red wine
• 4 sprigs flat-leaf parsley
• 2 sprigs thyme
• 12 ounces small cipolline or pearl onions
• kosher salt
• 3 tablespoons unsalted butter
• 3 large red onions, thinly sliced
• 1/3 cup bourbon
• 2 cups low-sodium chicken broth
• 1/2 cup pearl barley
• ground black pepper
• cornbread

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