Beef Oxtail and Barley Soup Recipe

Beef Oxtail and Barley Soup is a hearty and comforting dish that is perfect for cold weather. The oxtail adds rich flavor and the barley adds a nice chewy texture to the soup. This soup is packed with tender beef, vegetables, and aromatic herbs and spices. It is a complete meal on its own and is best served hot with crusty bread on the side.

4.9
26 Rating -
Rate
Non Vegdiet
2hr 30minstotal
30minsPrep
2hr 30m.total
30m.Prep
Beef Oxtail and Barley Soup
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ingredients serve

Ingredients for Beef Oxtail and Barley Soup Recipe

  • 0.33 pound Beef Oxtail
  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Dried Thyme
  • 0.33 Bay Leaves
  • 0.33 tablespoon Tomato Paste
  • 1 cup Beef Broth
  • 0.33 cup Water
  • 0.17 cup Barley
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley For Garnish

Directions: 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.
Nutrition
value
1126
calories per serving
46 g Fat121 g Protein47 g Carbs15 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    121g
  • Carbs
    47g
  • Fiber
    15g

MacroNutrients

  • Carbs
    47g
  • Protein
    121g
  • Fiber
    15g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    112mg
  • Iron
    8mg
  • Vitamin A
    1691mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    29mg
  • Vitamin B6
    1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    170mg
  • Manganese
    1mg
  • Phosphorus
    1001mg
  • Selenium
    98mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp