Oxtail Barley Soup

Dive into the rich, soul-warming flavors of Oxtail Barley Soup, a comforting classic that's perfect for chilly evenings. This hearty soup combines tender, fall-off-the-bone oxtail with nutty pearl barley and a medley of aromatic vegetables, including onions, carrots, and celery, all simmered in a robust beef broth infused with bay leaves and thyme. The result is a deeply flavorful, slow-cooked masterpiece that takes time to create but rewards with unforgettable taste. The addition of tomato paste lends depth and richness, while fresh parsley provides a burst of color and freshness to the bowl. Ideal for feeding a crowd, this recipe yields six generous servings and pairs beautifully with crusty bread for an irresistible meal. Looking for a wholesome, nourishing dinner? Oxtail Barley Soup is your answer.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds oxtail
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 0.5 cups pearl barley
• 8 cups beef broth
• 2 bay leaves
• 1 teaspoon thyme, dried
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, fresh (for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the oxtail pieces with salt and black pepper, then sear them in the pot until browned on all sides. This should take about 4-5 minutes per side. Remove the oxtails and set them aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Stir in the tomato paste, combining it well with the vegetables, and cook for another 2 minutes.

Step 6

Return the seared oxtails to the pot and pour in the beef broth. Add the bay leaves, thyme, salt, and pepper, then stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and cover. Simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone.

Step 8

Skim off any excess fat from the surface of the soup as it cooks.

Step 9

While the soup is simmering, rinse the pearl barley under cold water and set it aside.

Step 10

With 45 minutes of cook time remaining, add the rinsed pearl barley to the pot and stir well.

Step 11

Once the soup is finished cooking, remove the oxtails from the pot. Shred the meat off the bones and return the meat to the soup, discarding the bones and any excess fat.

Step 12

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 13

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	3309.2 grams (3309.2g)

Amount per serving	% Daily Value*
Calories	3244

Total Fat 183.90g	236%
Saturated Fat 67.90g	340%
Polyunsaturated Fat 9.40g
Cholesterol 780mg	260%
Sodium 12886mg	560%
Total Carbohydrate 118.40g	43%
Dietary Fiber 25.00g	89%
Total Sugars 18.00g
Protein 272.20g	544%

Vitamin D 73IU	363%
Calcium 399mg	31%
Iron 29mg	159%
Potassium 4875mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 33.8%

Carbs: 14.7%