Oxtail Soup With Onions And Barley Recipes

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OXTAIL SOUP

Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.

Provided by Mark Bittman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13



Oxtail Soup image

Steps:

  • Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
  • If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
  • When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

Nutrition Facts : @context http, Calories 878, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 63 grams, Fiber 3 grams, Protein 67 grams, SaturatedFat 25 grams, Sodium 1387 milligrams, Sugar 2 grams

3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
2 cups chopped tomatoes
2 6-inch cinnamon sticks
6 star anise
1/3 cup soy sauce
2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
1/2 cup neutral oil, like corn or canola, optional
1 cup small onions or shallots, thinly sliced, for garnish, optional
1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
1/3 cup lime juice, or more
1/4 cup chopped fresh cilantro leaves for garnish, or more
1/4 cup minced scallion for garnish

HEARTY OXTAIL SOUP

I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 16



Hearty Oxtail Soup image

Steps:

  • In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

2 pounds oxtails or meaty beef shanks
1-1/2 cup sliced carrots
1 cup chopped onion
1 cup chopped celery
1 cup sliced leeks
1/2 green pepper, chopped
3 tablespoons butter
1 can (28 ounces) crushed tomatoes
4 beef bouillon cubes
2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon pepper
Salt to taste
6 quarts water
1 cup medium pearl barley
Chopped fresh parsley

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

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 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

OXTAIL SOUP

Forget canned soup - this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 4h25m

Number Of Ingredients 15



Oxtail soup image

Steps:

  • Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
  • Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
  • Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
  • Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

1 ½kg oxtail , cut into about 4 pieces
small handful thyme sprigs
2 bay leaves
small bunch fresh parsley , leaves and stalks separated
½ tsp black peppercorns , roughly crushed
small piece star anise
½ bottle red wine
4 tbsp sunflower oil
1 onion , roughly chopped
2 carrots , roughly chopped
2 sticks celery , roughly chopped
2 garlic cloves , bashed once and peeled
1 tbsp plain flour
1 tbsp ketchup
2l beef stock

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

SLOW-COOKER OXTAIL SOUP

This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado

Provided by Taste of Home

Categories     Dinner

Time 10h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 13



Slow-Cooker Oxtail Soup image

Steps:

  • In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

2 pounds oxtails, trimmed
2 tablespoons olive oil
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) beef broth
3 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups chopped cabbage

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