Oxtail Barley Soup
Dive into the rich, soul-warming flavors of Oxtail Barley Soup, a comforting classic that's perfect for chilly evenings. This hearty soup combines tender, fall-off-the-bone oxtail with nutty pearl barley and a medley of aromatic vegetables, including onions, carrots, and celery, all simmered in a robust beef broth infused with bay leaves and thyme. The result is a deeply flavorful, slow-cooked masterpiece that takes time to create but rewards with unforgettable taste. The addition of tomato paste lends depth and richness, while fresh parsley provides a burst of color and freshness to the bowl. Ideal for feeding a crowd, this recipe yields six generous servings and pairs beautifully with crusty bread for an irresistible meal. Looking for a wholesome, nourishing dinner? Oxtail Barley Soup is your answer.
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Recipe Information
Ingredients
- 2 pounds oxtail
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 cups pearl barley
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, fresh (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the oxtail pieces with salt and black pepper, then sear them in the pot until browned on all sides. This should take about 4-5 minutes per side. Remove the oxtails and set them aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, combining it well with the vegetables, and cook for another 2 minutes.
Return the seared oxtails to the pot and pour in the beef broth. Add the bay leaves, thyme, salt, and pepper, then stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone.
Skim off any excess fat from the surface of the soup as it cooks.
While the soup is simmering, rinse the pearl barley under cold water and set it aside.
With 45 minutes of cook time remaining, add the rinsed pearl barley to the pot and stir well.
Once the soup is finished cooking, remove the oxtails from the pot. Shred the meat off the bones and return the meat to the soup, discarding the bones and any excess fat.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 12886 mg | 560% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 18.0 g | ||
| Protein | 272.2 g | 544% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 399 mg | 31% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4875 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
