Linda's Oxtail and Barley Soup

Deep, hearty flavors abound in this oxtail soup, which is slowly cooked with barley, mushrooms, potatoes, and parsnip to make one comforting meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 332 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.