Taste the soulful goodness: oxtail soup with barley recipe that will tantalize your taste buds!

Oxtail soup with barley is a classic comfort food that has been enjoyed for centuries. This hearty and flavorful soup is made with oxtails, barley, vegetables, and a rich broth. It is a perfect meal for a cold winter night or any time you need a warm and satisfying meal.
This oxtail soup with barley recipe is easy to follow and can be made in about 2 hours. The soup is made in one pot, so there is minimal cleanup.

Ingredients

• 2 pounds oxtails, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/2 cup pearl barley
• 8 cups beef broth
• 1 cup red wine (optional)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the oxtails to the pot and brown on all sides.
4. Remove the oxtails from the pot and set aside.
5. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
6. Stir in the barley and cook for 1 minute.
7. Add the beef broth, red wine (if using), bay leaf, thyme, and oregano to the pot.
8. Bring to a boil, then reduce heat and simmer for 1 hour.
9. Add the oxtails back to the pot and continue to simmer for 1 hour, or until the meat is tender.
10. Season with salt and pepper to taste.

Tips

• For a richer flavor, brown the oxtails in the oven before adding them to the soup.
• If you don’t have red wine, you can substitute an equal amount of beef broth.
• You can add other vegetables to the soup, such as potatoes, green beans, or peas.
• Serve the soup with crusty bread or crackers.

Variations

• Slow Cooker Oxtail Soup with Barley: Add all of the ingredients to a slow cooker and cook on low for 8 hours.
• Instant Pot Oxtail Soup with Barley: Add all of the ingredients to an Instant Pot and cook on high pressure for 1 hour.
• Oxtail Soup with Barley and Dumplings: Make dumplings by combining 1 cup of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 cup of milk. Drop the dumplings into the soup and cook for 10 minutes, or until cooked through.

Benefits of Oxtail Soup with Barley

Oxtail soup with barley is a nutritious and filling meal. It is a good source of protein, iron, and fiber. The soup is also low in fat and calories.

When to Serve Oxtail Soup with Barley

Oxtail soup with barley is a versatile dish that can be served for breakfast, lunch, or dinner. It is also a great meal to serve on a cold winter day.

How to Store Oxtail Soup with Barley

Oxtail soup with barley can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

What You Need to Learn

Q: What is the best type of barley to use in oxtail soup?
A: Pearl barley is the best type of barley to use in oxtail soup. It is a medium-grain barley that has a slightly chewy texture.
Q: How do I know when the oxtails are done cooking?
A: The oxtails are done cooking when they are tender and fall off the bone.
Q: Can I use other vegetables in oxtail soup?
A: Yes, you can add other vegetables to oxtail soup, such as potatoes, green beans, or peas.
Q: How do I thicken oxtail soup?
A: You can thicken oxtail soup by adding a cornstarch slurry. To make a cornstarch slurry, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir until smooth and then add to the soup. Bring the soup to a boil and simmer until thickened.
Q: Can I freeze oxtail soup?
A: Yes, you can freeze oxtail soup for up to 3 months.