Oxtail Soup With Onions And Barley Recipes

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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

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 SOUP WITH ONIONS AND BARLEY



Oxtail Soup with Onions and Barley image

Provided by Colby Garrelts

Categories     Soup/Stew     Beef     Onion     Dinner     Barley     Winter     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Oxtail stock:
3 tablespoons vegetable oil, divided
4 pounds oxtails or beef shanks
Kosher salt, freshly ground pepper
3 large shallots, coarsely chopped
2 medium carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
4 garlic cloves, chopped
2 cups dry red wine
4 sprigs flat-leaf parsley
2 sprigs thyme
Soup:
12 ounces small cipolline or pearl onions
Kosher salt
3 tablespoons unsalted butter
3 large red onions, thinly sliced
1/3 cup bourbon
2 cups low-sodium chicken broth
1/2 cup pearl barley
Freshly ground black pepper
Prepared cornbread (for serving)

Steps:

  • For oxtail stock:
  • Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
  • Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
  • Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
  • For soup:
  • Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
  • Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
  • Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
  • Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

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

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

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  • Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 Tbsp. oil between batches, 10–15 minutes per batch; transfer to a plate.
  • Add remaining 1 Tbsp. oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8–10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5–8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3–3½ hours.
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  • Do Ahead: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.


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