Linda's Oxtail and Barley Soup

This oxtail and barley soup is simmered with mushrooms, potatoes, and parsnip to make a hearty, comforting meal. It's even delicious the next day!

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 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. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.

Step 2

Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.

Step 3

Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Step 4

While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.

Step 5

Remove bones and bay leaves from soup before serving.

Step 6

Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.