Oxtail soup with barley and winter root vegetables recipe

Oxtail Soup with Barley and Winter Root Vegetables recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This recipe for Oxtail soup with barley and winter root vegetables is a hearty and comforting dish perfect for the colder months. The tender oxtail meat, combined with the nutty flavor of barley and the earthy sweetness of winter root vegetables, creates a rich and flavorful broth. This soup is not only delicious but also packed with nutrients and vitamins. It is a great option for those looking to warm up and indulge in a satisfying meal.

Keywords: oxtail soup, barley, winter root vegetables, hearty, comforting.

Oxtail soup with barley and winter root vegetables recipe details

Oxtail soup with barley and winter root vegetables recipe, recipe Rating: 4.8
Number of votes:131

Ingredients:

3 Tablespoons peanut or canola oil

3 pounds oxtails

2 quarts rich beef stock, well chilled

1 quart cold water

1/4 cup oven or sun-dried tomatoes

1/4 cup finely diced carrot

1/4 cup finely diced celery root

1/4 cup finely diced celery

1/4 cup finely diced parsnip

1/4 cup finely diced turnip

1/4 cup finely diced dried cepes

3 Tablespoons finely minced fresh rosemary needles

2 Tablespoons finely minced fresh thyme

2 dried bay leaves (or 1 fresh)

2 cups pearl barley

salt and freshly ground black pepper, to taste

Instructions:

Although You can use prepared beef stock for the recipe, a homemade stock will add depth of flavor and richness to the soup. See homemade beef stock recipe.

Pre-heat the oven to 400 degrees. Place a roasting pan on the center rack of the oven. While the pan heats, season the oxtails with salt and pepper and toss in the oil. Place the oxtails in the heated roaster, and cook until a rich, deep golden color. Stir the oxtails frequently during roasting.

When the oxtails are roasted, drain excess fat from the roaster. Transfer the oxtails to a large stock pot. Deglaze the roasting pan with 1/4 cup of the reserved stock, scraping the bottom to loosen any browned bits. Add the deglazing liquid to the stockpot.

Add the reserved stock and cold water to the stockpot. Bring to a simmer. Cook until the meat pulls away from the bones easily, skimming the foam that accumulates at the top of the stock frequently. Remove the oxtails from the stock and add the remaining ingredients, except the salt and pepper, to the stockpot. While the vegetables and barley cook, clean the meat from the oxtails. Add the meat to the soup, and continue to simmer until the barley is bloomed, about 45 minutes.

Taste and adjust seasonings. Ladle the soup into individual, warmed bowls and drizzle a little extra-virgin olive oil over it before serving.