Imagine a soup so rich, so deeply satisfying that it tells a story of tradition, warmth, and culinary magic with every spoonful. This Oxtail Barley Soup isn't just a recipe—it's a journey through Jewish comfort cooking that will transport you to a cozy kitchen where flavors dance and memories simmer. Whether you're a seasoned chef or a curious home cook, this hearty soup promises to revolutionize your understanding of what comfort food truly means.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 2 pounds oxtail
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the oxtail by patting it dry with paper towels and seasoning generously with salt and pepper.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned oxtail pieces and brown thoroughly on all sides, creating a deep golden crust. This process should take about 8-10 minutes and will develop rich flavor.
- Remove the browned oxtail and set aside. In the same pot, add diced onions, sliced carrots, and celery. Sauté the vegetables until they begin to soften and become slightly translucent, approximately 5-6 minutes.
- Return the oxtail to the pot and pour in the beef broth. Add bay leaves and bring the mixture to a gentle boil, then immediately reduce heat to a low simmer.
- Cover the pot and let the soup simmer slowly for
- 5 hours, allowing the oxtail to become tender and release its rich, gelatinous flavor into the broth.
- After
- 5 hours, add the pearl barley to the pot. Continue simmering for an additional 30 minutes, or until the barley is fully cooked and tender.
- Remove bay leaves. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Let the soup rest for 10-15 minutes before serving to allow flavors to meld and the broth to slightly thicken.
- Serve hot in deep bowls, ensuring each serving has a generous portion of oxtail and vegetables.
Tips
- Choose Quality Oxtail: Select fresh, well-marbled oxtail pieces for maximum flavor and tenderness.
- Browning is Key: Take time to properly brown the oxtail. This crucial step develops a deep, rich flavor foundation for your soup.
- Low and Slow Cooking: Patience is your secret ingredient. The long, slow simmer breaks down tough meat fibers, creating melt-in-your-mouth texture.
- Barley Timing: Add barley in the last 30 minutes to prevent overcooking and maintain its perfect al dente texture.
- Skim the Fat: Periodically remove excess fat from the soup's surface for a cleaner, more refined taste.
- Rest Before Serving: Allow the soup to rest 10-15 minutes after cooking to let flavors fully develop and broth slightly thicken.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare in advance!
Nutrition Facts
Calories: 127kcal
Carbohydrates: 21g
Protein: 6g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 9mg
