Beef Oxtail and Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and brown the oxtail on all sides until nicely seared.
• STEP 2.Remove the oxtail from the pot and set aside. In the same pot, sauté onions, carrots, and celery until softened.
• STEP 3.Add garlic, thyme, bay leaves, and tomato paste. Cook for a minute until fragrant.
• STEP 4.Return the oxtail to the pot and add beef broth, water, and barley. Bring to a boil, then reduce heat and simmer for 2-3 hours until the oxtail is tender.
• STEP 5.Skim off any fat or impurities that rise to the surface during cooking. Season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Cooking Tips

• For a richer flavor, you can brown the oxtail in the oven before adding it to the pot.
• If you prefer a thicker soup, you can add more barley or cook it for a longer time.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply heat the soup on the stovetop until warmed through.
• Serve the soup hot with crusty bread on the side for a complete meal.