Warm your soul with a bowl of hearty Oxtail and Barley Soup, a classic British dish that promises comfort and satisfaction in every spoonful. Imagine tender pieces of oxtail simmered to perfection, surrounded by the nutty goodness of pearl barley and a medley of fresh vegetables. This recipe not only fills your kitchen with irresistible aromas but also creates a dish that’s perfect for chilly evenings or family gatherings. Ready to dive into a culinary adventure that will impress your loved ones? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 lbs oxtail, cut into pieces
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 8 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cut the oxtail into pieces if not already done, and chop the onion, dice the carrots, and dice the celery. Rinse the pearl barley under cold water to remove any impurities.
- In a large pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the oxtail pieces to the pot and sear them on all sides until they are nicely browned. This should take about 5-7 minutes.
- Once the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, or until they are softened and the onion is translucent.
- Return the browned oxtail to the pot with the sautéed vegetables. Pour in the 8 cups of beef broth, ensuring that the oxtail is fully submerged. Add the bay leaf, and season with salt and pepper to taste.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 2 hours, stirring occasionally, until the oxtail is tender and the meat begins to fall off the bone.
- After 2 hours, add the rinsed pearl barley to the pot. Stir to combine, then cover and continue to simmer for an additional 45 minutes to 1 hour, or until the barley is tender and has absorbed some of the flavors from the broth.
- Once the barley is cooked, taste the soup and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.
- To serve, ladle the soup into bowls, ensuring each serving has a good portion of oxtail and barley. Enjoy your hearty oxtail and barley soup with crusty bread or a side salad for a complete meal.
Tips
- Sear the Oxtail: Don’t skip the searing step! Browning the oxtail enhances the flavor of the soup, creating a rich base that elevates the entire dish.
- Use Quality Broth: For the best results, opt for high-quality beef broth. Homemade broth will add depth and richness that store-bought options may lack.
- Adjust Cooking Time: Keep an eye on the oxtail as it cooks. Depending on the size of the pieces, it may take a bit longer to become tender. You want the meat to fall off the bone effortlessly.
- Rinse the Barley: Rinsing the pearl barley before adding it to the soup helps remove excess starch, preventing the soup from becoming too thick.
- Season Gradually: Taste the soup as it cooks and adjust the seasoning gradually. The flavors will develop over time, so be careful not to over-salt too early.
- Serve with Crusty Bread: This soup pairs beautifully with crusty bread or a fresh side salad, making for a complete and satisfying meal.
- Store Leftovers Wisely: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. The flavors will deepen, making it even more delicious the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
