Best 6 Lindas Oxtail And Barley Soup Recipes

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Welcome to a culinary journey that celebrates the comforting warmth of Linda's Oxtail and Barley Soup. This hearty and flavorful dish is a symphony of rich flavors, tender textures, and wholesome ingredients, sure to tantalize your taste buds. Embark on a delightful cooking adventure as we delve into the intricacies of this classic soup, exploring its enticing aromas and delectable flavors. Discover the art of preparing a nourishing broth infused with the essence of slow-cooked oxtails, succulent vegetables, and plump barley grains. Let your senses be captivated by the medley of herbs and spices that dance harmoniously in this culinary masterpiece.

In addition to the Oxtail and Barley Soup, this comprehensive guide unveils a treasure trove of other delectable recipes that will elevate your culinary repertoire. Discover the secrets of creating a creamy and flavorful Chicken and Barley Soup, bursting with tender chicken, hearty barley, and an array of vegetables. Embark on a culinary adventure to the Mediterranean with our flavorful Lentil Soup, a vibrant fusion of lentils, fresh vegetables, and aromatic spices. Indulge in the classic comfort of Homestyle Beef Stew, where tender beef chunks mingle with succulent vegetables in a rich and savory broth.

Whether you're a seasoned cook or just starting your culinary journey, this collection of recipes offers something for every palate and skill level. Let your taste buds embark on a delightful adventure as you explore the nuances of these hearty and flavorful soups. Gather your ingredients, prepare your cooking utensils, and get ready to savor the deliciousness that awaits you.

Let's cook with our recipes!

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

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

RICH BEEF BARLEY SOUP



Rich Beef Barley Soup image

For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Steps:

  • Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
  • Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
  • Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
  • When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

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

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.

OXTAIL BARLEY SOUP



Oxtail Barley Soup image

I adapted this recipe from an Eastern European Oxtail soup recipe I found at http://easteuropeanfood.about.com/od/crossculturalsoups/r/oxtailbarley.htm and it came out great. It is perfect for the cold weather we are getting now. Keeping with the idea of eating what is in season, I added yam to the recipe for sweetness, color and vitamins. My wife won't eat pepper (makes me a sad panda) so it is up to your taste to add pepper. Also, make sure your kids don't see the oxtails and only see the finished soup. It will make your life easier when you offer the soup to them.

Provided by PhillGreen

Categories     Grains

Time 2h20m

Yield 2-3 quarts, 10 serving(s)

Number Of Ingredients 14

2 lbs oxtails
3 quarts water
1 cup pearl barley
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
4 celery ribs, chopped in 1/4-inch pieces
4 carrots, chopped in 1/2-inch pieces
1 large yam, diced in 1/2-inch pieces
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons olive oil
1 bay leaf
1 1/2 tablespoons salt
1 tablespoon paprika
pepper

Steps:

  • Over medium heat, brown the oxtails on all sides. Remove to a plate with a paper towel on it.
  • Remove all but 2 tablespoons of the rendered fat. Add the onions, salt, pepper, paprika and garlic. Saute until the onions are translucent.
  • Add back the oxtails and the water. Bring to a boil. Skim off any foam that forms.
  • Add in the celery, barley, bay leaf and pepper, bring to back to a boil and simmer for an hour.
  • Add in the carrots, yam and tomatoes, bring back to a boil and simmer for another hour.
  • Check for seasoning, and then pull out the oxtails, remove meat from bones and trim fat. Return meat to soup, turn off and let sit on burner for 10 to 15 minutes.
  • Defat the soup either by skimming off the top or by chilling and pulling off the solidified fat.

Nutrition Facts : Calories 161, Fat 3.2, SaturatedFat 0.5, Sodium 1175.4, Carbohydrate 31.3, Fiber 6.3, Sugar 4, Protein 3.4

TUSCAN BARLEY SOUP



Tuscan Barley Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives

Steps:

  • In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
  • Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
  • Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

SLOW-COOKER OXTAIL SOUP



Slow-Cooker Oxtail Soup image

This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado

Provided by Taste of Home

Categories     Dinner

Time 10h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 pounds oxtails, trimmed
2 tablespoons olive oil
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) beef broth
3 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups chopped cabbage

Steps:

  • In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

Tips:

  • Choose high-quality oxtails: Look for oxtails with a deep red color and little fat. Avoid oxtails that are brown or gray, as these may be old or tough.
  • Brown the oxtails thoroughly: Browning the oxtails over medium-high heat before adding them to the soup helps to develop their flavor and color.
  • Use a variety of vegetables: Don't be afraid to add a variety of vegetables to your soup. This will give the soup a more complex flavor and make it more nutritious. Some good options include carrots, celery, onions, leeks, and parsnips.
  • Season the soup well: Be generous with the salt and pepper when seasoning your soup. You can also add other herbs and spices to taste, such as thyme, rosemary, or bay leaves.
  • Cook the soup low and slow: Oxtail soup is a slow-cooked dish. Allow the soup to simmer for at least 2 hours, or until the oxtails are fall-off-the-bone tender.
  • Serve the soup with your favorite toppings: There are many ways to enjoy oxtail soup. Serve it with crusty bread, mashed potatoes, or rice. You can also top it with chopped parsley, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

Linda's Oxtail and Barley Soup is a hearty and flavorful soup perfect for a cold winter day. The oxtails are fall-off-the-bone tender, the barley is chewy, and the vegetables are cooked to perfection. This soup is sure to warm you up from the inside out. Plus, it's easy to make and can be tailored to your liking. So next time you're looking for a comforting and delicious soup, give Linda's Oxtail and Barley Soup a try.

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