Best 3 Oxtail Soup With Onions And Barley Recipes

Indulge your taste buds with our oxtail soup recipes, a hearty and comforting dish that blends rich flavors and textures. Discover the classic Oxtail Soup with Onions and Barley, a traditional recipe that showcases the succulent oxtails, tender vegetables, and the perfect balance of herbs and spices. For a twist on tradition, try our Oxtail Soup with Red Wine, where the red wine adds a layer of depth and complexity to the broth. If you're looking for a lighter version, our Oxtail Soup with Vegetables offers a delightful combination of oxtails, fresh vegetables, and a flavorful broth. Each recipe provides step-by-step instructions, cooking tips, and beautiful images to guide you through the cooking process. Whether you prefer the classic, the bold, or the light, our oxtail soup recipes will warm your soul and satisfy your cravings.

Here are our top 3 tried and tested 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

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 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

Ingredients

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

SLOW COOKER (CROCK POT) OXTAIL BARLEY SOUP

Slow Cooker (Crock Pot) Oxtail Barley Soup image

This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.

Provided by CoolMonday

Categories Potato

Time 9h30m

Yield 3 1/2 quarts, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs oxtails
2 1/2 quarts water
6 peppercorns
2 bay leaves
2 stalks celery & leaves, roughly chopped
1 medium onion, roughly chopped
1 1/2 teaspoons salt
2 medium potatoes, cut into cubes
3 carrots or 1/2 lb baby carrots
1 cup quick-cooking barley
1 (16 ounce) can diced tomatoes

Steps:

Saute celery and onions till tender.
In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
When meat is tender, take meat off bones and return to broth.
Bring broth to boil and add quick-cooking barley and tomatoes.
Cover and cook for 15 minutes or until barley is tender.
Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.

Nutrition Facts : Calories 199.1, Fat 1, SaturatedFat 0.2, Sodium 637.4, Carbohydrate 43, Fiber 9.2, Sugar 5.3, Protein 6.5

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.
Brown the oxtails: Browning the oxtails before simmering them in the soup adds flavor and depth of color. Be sure to brown the oxtails in a hot pan until they are well browned on all sides.
Use a variety of vegetables: This recipe calls for onions, carrots, and celery, but you can also add other vegetables such as potatoes, turnips, or parsnips. Be sure to cut the vegetables into large chunks so they hold their shape in the soup.
Season the soup well: Don't be afraid to season the soup well with salt and pepper. You can also add other spices such as garlic powder, onion powder, or thyme.
Simmer the soup for at least 2 hours: The longer you simmer the soup, the more flavorful it will be. Be sure to keep the soup at a low simmer so it doesn't boil.
Serve the soup with crusty bread or crackers: Oxtail soup is a hearty and flavorful soup that is perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Oxtail soup is a classic comfort food that is easy to make and delicious. With its rich, flavorful broth and tender meat, oxtail soup is sure to please everyone at the table. So next time you're looking for a hearty and satisfying soup, give this oxtail soup recipe a try. You won't be disappointed!