We know, oxtail doesn’t sound like something you want to be eating, but trust us, it makes for the most deeply flavored, delicious Beef Barley Soup you’ll ever have. Oxtail meat (we get ours from beef cattle, not oxen, even though it’s still called oxtail), is full of rich gelatin that packs flavor into the soup. The meat will be tender and flavorful after cooking in the soup and is a great addition back into the soup, if desired. If you don’t want to use oxtail, you can always use chopped up sirloin roast or stew meat. The flavor won’t be as rich, but it will work just fine. What are your tips on how to make great soup? Let us know in the comments below!
- 3 lb(s) Beef Oxtail
- 12 cup(s) Beef Broth
- 4 Carrot (chopped)
- 2 stalk(s) Celery (chopped)
- 1 Onion (chopped)
- 1 Leek (chopped)
- 1 clove(s) Garlic (minced)
- 4 Bay Leaf
- 1 sprig(s) Thyme (fresh)
- 1 sprig(s) Rosemary (fresh)
- 2 cup(s) Pearled Barley
- 2 Tbsp Butter
Add the butter to a large soup pot and melt over medium heat. Generously season the oxtails on all sides with salt and pepper. Once the oil is hot, add the oxtails to the pot and cook until browned on all sides. Remove the oxtails and set aside on a plate.
Add the carrots, celery, onion, leek and garlic to the pan and cook until soft. Once the vegetables are soft, add the oxtail back in, along with any juices that are on the plate. Pour in the broth and add the bay leaves, thyme and rosemary.
Bring the soup to a boil and then reduce to a simmer. Cover and let cook for 1-2 hours.
After cooking, remove the lid, and skim off any fat that has risen to the top of the soup. Remove and discard the bay leaves, thyme and rosemary. Remove the oxtails and take the meat off the bones. Shred the oxtail meat and discard extra fat and bones.
Add the oxtail meat and barley into the pot. Cook at a simmer for about 30 minutes until the barley is tender. Season to your taste with additional salt and pepper. Serve with bread for dipping and enjoy!