Name: Oxtail and Barley Soup (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Oxtail-cut into pieces; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 Garlic-minced; 8 cups Beef Broth; 1 cup Pearl Barley; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary

Recipe tier

A hearty and comforting soup featuring tender oxtail and chewy barley, simmered with vegetables in a rich broth.

Total 4h

Serves 6

Steps 6

Ingredients 12

Oxtail
2 lbs 900 g Oxtail-cut into pieces
Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 2 medium Carrots-chopped
2 2 medium Celery stalks-chopped
2 2 cloves Garlic-minced
Broth & Seasoning
8 cups 1.9 L Beef Broth
1 cup 240 mL Pearl Barley
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Dried Rosemary
Salt To taste
Black Pepper To taste

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Equipment

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Instructions

🎙️ Cook with voice coach

Season the Oxtail generously with salt and pepper.
Heat Olive Oil in a large pot or Dutch oven over medium-high heat. Brown the Oxtail in batches, ensuring not to overcrowd the pot. Set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes. Add Garlic and cook for another minute.
Return the Oxtail to the pot. Pour in Beef Broth, add Thyme and Rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Oxtail is very tender.
Add Pearl Barley to the soup and continue to simmer for another 30-45 minutes, or until the barley is tender.
Season with additional Salt and Pepper to taste. Serve hot.