LINDA'S OXTAIL AND BARLEY SOUP
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
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
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
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
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
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
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
HEARTY OXTAIL SOUP
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
OXTAIL SOUP
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
More about "oxtail soup with onions and barley food"
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (73)Estimated Reading Time 2 minsServings 6-8
- 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.
- 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.
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE - LATEST RECIPES ...
From au.kampod.name
OXTAIL SOUP WITH ONIONS AND BARLEY | RECIPE | OXTAIL SOUP ...
From pinterest.ca
CLEAR OXTAIL SOUP WITH PEARL BARLEY | FOOD & HOME MAGAZINE
From foodandhome.co.za
OXTAIL SOUP WITH ONIONS AND BARLEY - SOUP RECIPES
From fooddiez.com
OXTAIL SOUP WITH ONIONS AND BARLEY | RECIPE | RECIPES ...
From pinterest.com
SLOW COOKER OXTAIL BARLEY SOUP RECIPE - MAGIC SKILLET
From magicskillet.com
OXTAIL AND BARLEY SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
OXTAIL SOUP ONION BARLEY STOCK PHOTO. IMAGE OF CRUSTY ...
From dreamstime.com
OXTAIL SOUP WITH BARLEY RECIPE | EAT SMARTER USA
From eatsmarter.com
OXTAIL SOUP - DELICIOUS FOOD
From alldeliciousfood.com
BEST BARLEY RECIPES - FOOD GOCHISO
From foodgochiso.com
OXTAIL SOUP WITH BARLEY - COZYHEARTCOZYLIFE
From cozyheartcozylife.com
OXTAIL SOUP - RICH AND COMFORTING - COOKTHESTORY
From cookthestory.com
OXTAIL SOUP WITH BARLEY - COOKEATSHARE
From cookeatshare.com
AFRICAN OXTAIL SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POLISH OXTAIL SOUP RECIPES
From tfrecipes.com
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPES
From tfrecipes.com
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE - LATEST RECIPES ...
From za.kampod.name
EASTERN EUROPEAN OXTAIL BARLEY SOUP RECIPE
From thespruceeats.com
OXTAIL AND BARLEY RECIPES (7) - SUPERCOOK
From supercook.com
BEEF OXTAIL AND BARLEY SOUP - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
OXTAIL SOUP - RECIPE - COOKS.COM
From cooks.com
OXTAIL SOUP WITH BARLEY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HEARTY OXTAIL BARLEY SOUP - RECIPES | COOKS.COM
From cooks.com
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE - FOOD NEWS
From foodnewsnews.com
HEARTY OXTAIL AND BARLEY SOUP - FOOD TO LOVE
From foodtolove.co.nz
OXTAIL AND BARLEY SOUP RECIPE - CHOWHOUND FOOD …
From chowhound.com
OXTAIL SOUP WITH ONIONS AND BARLEY | RECIPE | OXTAIL SOUP ...
From pinterest.ca
OXTAIL AND ONION RECIPES (83) - SUPERCOOK
From supercook.com
OXTAIL SOUP ONION BARLEY STOCK IMAGE. IMAGE OF FOOD ...
From dreamstime.com
GARDEN VEGETABLE BARLEY OXTAIL SOUP RECIPE
From thespruceeats.com
BEEF BARLEY SOUP WITH OXTAIL - ALL INFORMATION ABOUT ...
From therecipes.info
FOOD EXPERTS: OXTAIL SOUP WITH ONIONS AND BARLEY
From allkindsofcooking.blogspot.com
OXTAIL AND BARLEY SOUP - BIGOVEN
From bigoven.com
THESE SOUPS ARE WORTH THE TRIP | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love