#1: In a large stock pot over med-high heat, add 2 Tbsp oil and heat until shimmering, but not smoking. Add the oxtails in a single layer and brown, scraping the bottom of pan frequently. You may need to do this in several batches. Once meat is browned, remove into a large bowl on the side. Add a little more oil to pot, then the cubed beef, and brown these. Take care to continue scraping the pot, if it looks like it is starting to burn, turn heat down and add a little water and scrape some more.
#2: After all meat is browned and pot is now empty, add a little more oil and then sweat the onions, carrots, and celery-stir. Add cumin seeds and mustard-stir for 30 seconds until fragrant. Add in tomato paste and stir until everything is well coated. Remove everything from pot into the bowl of meat on side.
#3: Keeping pan hot, deglaze with a little tap water. Add all the side bowl's ingredients to pot, then fill with water until everything is covered plus 2 inches extra. Bring to a boil, using a whisk, stir in bouillion a little at a time, taking care to dissolve all the bouillion, then reduce heat until soup is just simmering.
#4: Let simmer about 1 hour, then add in barley, and let cook another 30-40 min. Test meat, carrots, and barley for tenderness and cook longer on simmer if neccessary. Turn off heat and adjust seasonings. Serve! Makes a huge pot for several dinners.