Best 2 Oxtail Barley Soup Recipes

Searching for a hearty and soulful meal to warm you up on a chilly day? Look no further than oxtail barley soup! Prepare to tantalize your taste buds with this classic comfort food featuring tender oxtails, plump barley, and a fragrant broth bursting with savory flavors. Whether you prefer a rich and robust version or a lighter, more delicate variation, this article will guide you through the world of oxtail barley soup, ensuring you find the perfect recipe to satisfy your cravings. So, gather your ingredients, prepare your cooking pot, and let's embark on a culinary journey to discover the best oxtail barley soup recipe that will leave you feeling cozy, comforted, and utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

LINDA'S OXTAIL AND BARLEY SOUP

Linda's Oxtail and Barley Soup image

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

Ingredients

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

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

OXTAIL SOUP WITH ONIONS AND BARLEY

Oxtail Soup with Onions and Barley image

Provided by Colby Garrelts

Categories Soup/Stew Beef Onion Dinner Barley Winter Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Ingredients

Oxtail stock:
3 tablespoons vegetable oil, divided
4 pounds oxtails or beef shanks
Kosher salt, freshly ground pepper
3 large shallots, coarsely chopped
2 medium carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
4 garlic cloves, chopped
2 cups dry red wine
4 sprigs flat-leaf parsley
2 sprigs thyme
Soup:
12 ounces small cipolline or pearl onions
Kosher salt
3 tablespoons unsalted butter
3 large red onions, thinly sliced
1/3 cup bourbon
2 cups low-sodium chicken broth
1/2 cup pearl barley
Freshly ground black pepper
Prepared cornbread (for serving)

Steps:

For oxtail stock:
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
For soup:
Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of marbling. Avoid oxtails that are too fatty or have a lot of sinew.
Brown the oxtails before simmering: This will help to develop the flavor of the soup and give it a richer color.
Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good vegetables to use include carrots, celery, onions, potatoes, and turnips.
Add barley to the soup: Barley is a hearty grain that will help to thicken the soup and make it more filling. Add the barley about 30 minutes before the soup is finished cooking.
Season the soup with herbs and spices: This will help to enhance the flavor of the soup. Some good herbs and spices to use include thyme, rosemary, bay leaves, salt, and pepper.
Serve the soup with a crusty bread or roll: This will help to soak up the delicious broth.

Conclusion:

Oxtail barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, so it is a great option for beginner cooks. With its combination of meat, vegetables, and barley, oxtail barley soup is a nutritious and satisfying meal that the whole family will enjoy.