Oxtail Soup

Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for 45 minutes before you prepare the soup.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 588 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.

Step 3

Trim off fat from oxtails. Spread on a shallow roasting pan.

Step 4

Roast oxtails in the preheated oven for 45 minutes. Transfer oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons.

Step 5

Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.

Step 6

Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.

Step 7

Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.