Taste of Home
Hearty Oxtail Soup
TOTAL TIME: Prep: 10 min. Bake: 3-1/4 min.
YIELD: 24 servings (6 quarts).
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
Ingredients
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2 pounds oxtails or meaty beef shanks
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1-1/2 cup sliced carrots
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1 cup chopped onion
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1 cup chopped celery
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1 cup sliced leeks
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1/2 green pepper, chopped
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3 tablespoons butter
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1 can (28 ounces) crushed tomatoes
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4 beef bouillon cubes
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2 teaspoons onion powder
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1-1/2 teaspoons garlic powder
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1 teaspoon pepper
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Salt to taste
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6 quarts water
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1 cup medium pearl barley
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Chopped fresh parsley
Directions
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1.
In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.
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2.
Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.
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3.
Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.
Nutrition Facts
1 cup: 102 calories, 4g fat (2g saturated fat), 15mg cholesterol, 218mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 6g protein.
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