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How to Make Linda's Oxtail and Barley Soup - A Step-by-Step Guide

If you're looking for a hearty and comforting soup recipe to warm you up on a chilly day, look no further than Linda's Oxtail and Barley Soup. This rich and flavorful dish is perfect for a cozy family dinner or for impressing guests at your next gathering. With tender oxtail, wholesome barley, and an array of savory vegetables, this soup is a satisfying meal on its own.

What sets this soup apart is the use of oxtail, which gives the broth a rich and deep flavor that can't be replicate...

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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
  • 1 (14.5 ounce) can diced tomatoes
  • ¾ cup barley
  • 2 medium potatoes, cubed
  • 1 large parsnip, sliced
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, sliced
  • 12 mushrooms, quartered
  • 2 bay leaves

Information

  • Prep Time: 25 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Servings: 8

  • Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
  • Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
  • Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
  • Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
  • Remove bones and bay leaves from soup before serving.

    • Nutrition

    332 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 63mg
    • Sodium: 939mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 23mg
    • Calcium: 75mg
    • Iron: 5mg
    • Potassium: 770mg

    Categories

    Soup recipes
    Stew recipes
    Main recipes
    Comfort food recipes