Oxtail Barley Soup Recipes

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LINDA'S OXTAIL AND BARLEY SOUP

Thick, hearty, and full of flavor--the best oxtail soup you'll ever eat! Lots of prep and takes a long time to cook, but well worth the effort. Great served in deep bowls with fresh hot bread and a glass of red wine Also great reheated, if you have any left over, that is!

Provided by NCwriter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17



Linda's Oxtail and Barley Soup image

Steps:

  • Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.
  • Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
  • Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.
  • While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 34.1 g, Cholesterol 62.8 mg, Fat 12 g, Fiber 7.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 938.7 mg, Sugar 5.7 g

2 tablespoons olive oil
2 pounds oxtails
8 cups water
4 tablespoons beef bouillon granules
1 tablespoon sazon seasoning with annatto
1 tablespoon dried parsley
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
2 medium potatoes, cubed
1 (14.5 ounce) can diced tomatoes
1 large parsnip, sliced
12 mushrooms, quartered
1 large onion, chopped
¾ cup barley
2 stalks celery, chopped
1 large carrot, sliced
2 bay leaves

OXTAIL SOUP WITH ONIONS AND BARLEY

Provided by Colby Garrelts

Categories     Soup/Stew     Beef     Onion     Dinner     Barley     Winter     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21



Oxtail Soup with Onions and Barley image

Steps:

  • For oxtail stock:
  • Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
  • Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
  • Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
  • For soup:
  • Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
  • Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
  • Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
  • Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

Oxtail stock:
3 tablespoons vegetable oil, divided
4 pounds oxtails or beef shanks
Kosher salt, freshly ground pepper
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
Soup:
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
Freshly ground black pepper
Prepared cornbread (for serving)

OXTAIL SOUP I

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Provided by Milarie Rude

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h30m

Yield 7

Number Of Ingredients 13



Oxtail Soup I image

Steps:

  • Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
  • Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
  • Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
  • In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
  • Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

SLOW COOKER (CROCK POT) OXTAIL BARLEY SOUP

This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.

Provided by CoolMonday

Categories     Potato

Time 9h30m

Yield 3 1/2 quarts, 6 serving(s)

Number Of Ingredients 11



Slow Cooker (Crock Pot) Oxtail Barley Soup image

Steps:

  • Saute celery and onions till tender.
  • In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
  • Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
  • When meat is tender, take meat off bones and return to broth.
  • Bring broth to boil and add quick-cooking barley and tomatoes.
  • Cover and cook for 15 minutes or until barley is tender.
  • Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.

Nutrition Facts : Calories 199.1, Fat 1, SaturatedFat 0.2, Sodium 637.4, Carbohydrate 43, Fiber 9.2, Sugar 5.3, Protein 6.5

2 lbs oxtails
2 1/2 quarts water
6 peppercorns
2 bay leaves
2 stalks celery & leaves, roughly chopped
1 medium onion, roughly chopped
1 1/2 teaspoons salt
2 medium potatoes, cut into cubes
3 carrots or 1/2 lb baby carrots
1 cup quick-cooking barley
1 (16 ounce) can diced tomatoes

RICH BEEF BARLEY SOUP

For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 12



Rich Beef Barley Soup image

Steps:

  • Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
  • Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
  • Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
  • When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

OXTAIL BARLEY SOUP

I adapted this recipe from an Eastern European Oxtail soup recipe I found at http://easteuropeanfood.about.com/od/crossculturalsoups/r/oxtailbarley.htm and it came out great. It is perfect for the cold weather we are getting now. Keeping with the idea of eating what is in season, I added yam to the recipe for sweetness, color and vitamins. My wife won't eat pepper (makes me a sad panda) so it is up to your taste to add pepper. Also, make sure your kids don't see the oxtails and only see the finished soup. It will make your life easier when you offer the soup to them.

Provided by PhillGreen

Categories     Grains

Time 2h20m

Yield 2-3 quarts, 10 serving(s)

Number Of Ingredients 14



Oxtail Barley Soup image

Steps:

  • Over medium heat, brown the oxtails on all sides. Remove to a plate with a paper towel on it.
  • Remove all but 2 tablespoons of the rendered fat. Add the onions, salt, pepper, paprika and garlic. Saute until the onions are translucent.
  • Add back the oxtails and the water. Bring to a boil. Skim off any foam that forms.
  • Add in the celery, barley, bay leaf and pepper, bring to back to a boil and simmer for an hour.
  • Add in the carrots, yam and tomatoes, bring back to a boil and simmer for another hour.
  • Check for seasoning, and then pull out the oxtails, remove meat from bones and trim fat. Return meat to soup, turn off and let sit on burner for 10 to 15 minutes.
  • Defat the soup either by skimming off the top or by chilling and pulling off the solidified fat.

Nutrition Facts : Calories 161, Fat 3.2, SaturatedFat 0.5, Sodium 1175.4, Carbohydrate 31.3, Fiber 6.3, Sugar 4, Protein 3.4

2 lbs oxtails
3 quarts water
1 cup pearl barley
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
4 celery ribs, chopped in 1/4-inch pieces
4 carrots, chopped in 1/2-inch pieces
1 large yam, diced in 1/2-inch pieces
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons olive oil
1 bay leaf
1 1/2 tablespoons salt
1 tablespoon paprika
pepper

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