Linda's Oxtail and Barley Soup

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

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.

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

Categories

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