Get ready to experience the ultimate comfort in a bowl with Linda’s Oxtail and Barley Soup. This hearty and nourishing soup is a labor of love, simmered to perfection with tender oxtails, wholesome barley, and a medley of fresh vegetables and aromatic spices. Whether you’re seeking a soul-warming meal for a cozy night in or looking to impress your guests with a homemade culinary masterpiece, this soup is sure to satisfy. Join us as we dive into the delightful world of homemade soups and learn how to create a dish that will tantalize your taste buds and warm your soul.
Ingredients:
Meat:
- 2 lbs Oxtails
Produce:
- 2 Bay leaves
- 1 large Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 12 Mushrooms
- 1 large Onion
- 1 tbsp dried Parsley
- 1 large Parsnip
- 2 medium Potatoes
- 1 (14.5 ounce) can Tomatoes
Canned Goods:
- 4 tbsp Beef bouillon granules
Pasta & Grains:
- 3/4 cup Barley
Baking & Spices:
- 1 tsp freshly ground Black pepper
- 1 tbsp Sazon seasoning with annatto
Oils & Vinegars:
- 2 tbsp Olive oil
Liquids:
- 8 cups Water
Instructions:
- Prepare the Oxtails: Rinse the oxtails under cold water and pat them dry with paper towels. Season the oxtails generously with salt and pepper.
- Brown the Oxtails: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, working in batches if necessary. Remove the oxtails from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion, celery, carrot, parsnip, and garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Remaining Ingredients: Return the browned oxtails to the pot. Add bay leaves, dried parsley, sliced mushrooms, canned tomatoes (with their juices), beef bouillon granules, Sazon seasoning, and water.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 2-3 hours, or until the oxtails are tender and falling off the bone.
- Add Barley: Add the barley to the pot and continue to simmer for an additional 30-45 minutes, or until the barley is cooked through and tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy the comforting flavors of Linda’s Oxtail and Barley Soup.
Cook Notes and Variations:
- For a richer flavor, you can add a splash of red wine to the soup before simmering.
- Experiment with different herbs and spices to customize the flavor of the soup to your liking. Thyme, rosemary, and oregano would all be delicious additions.
- Feel free to add additional vegetables such as diced tomatoes, green beans, or cabbage for extra nutrition and flavor.
Keto and Low-Carb Versions:
- To make a keto-friendly or low-carb version of Linda’s Oxtail and Barley Soup, omit the barley and replace it with low-carb alternatives such as cauliflower rice or shredded cabbage.
- Use beef broth instead of water for a richer flavor without the added carbs from bouillon granules.
- Add extra vegetables like broccoli, spinach, or bell peppers to bulk up the soup and add nutrients without adding extra carbs.
In conclusion, Linda’s Oxtail and Barley Soup is a timeless classic that never fails to deliver on flavor and comfort. With its tender oxtails, hearty barley, and aromatic vegetables, this soup is a testament to the simple joys of homemade cooking. Whether enjoyed on a cold winter’s night or as a comforting meal after a long day, this soup is sure to warm your heart and nourish your soul. So, gather your ingredients, set your pot to simmer, and get ready to savor every spoonful of this delightful dish.
FAQs (Frequently Asked Questions): Q: Can I make this soup in advance and freeze it? A: Yes, Linda’s Oxtail and Barley Soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use a different type of meat instead of oxtails? A: Absolutely! You can use beef shanks, beef stew meat, or even bone-in beef chuck roast in place of oxtails. Adjust the cooking time accordingly based on the type of meat you choose.
Q: Can I make this soup in a slow cooker? A: Yes, you can easily adapt this recipe for a slow cooker. Simply follow the instructions for browning the oxtails and sautéing the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.
Q: What can I serve with this soup? A: This soup pairs beautifully with crusty bread, garlic bread, or a simple green salad. You can also serve it with a dollop of sour cream or a sprinkle of grated Parmesan cheese for added flavor.
