Description
A hearty soup made with beef oxtails, pearled barley, and fresh vegetables — perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds beef oxtails
- Kosher salt and black pepper
- 2 cups chopped leeks
- 2 cups diced carrots
- 1 cup chopped yellow onion
- 1 cup diced celery
- 2 garlic cloves, minced
- 2 sprigs thyme
- 3 bay leaves
- 10 cups beef broth
- 1 cup pearled barley
Instructions
1. Brown oxtails in olive oil with salt and pepper; set aside.
2. Cook leeks, carrots, onion, celery, and garlic until softened.
3. Add thyme, bay leaves, oxtails, and broth; simmer 1 hour.
4. Cook barley separately in boiling water for 30 minutes; drain.
5. Add cooked barley to soup and simmer 15-20 minutes; adjust seasoning and serve.
Notes
For best results, skim excess fat off the top as the soup simmers. Use pearled barley for quicker cooking. This soup can be made a day ahead — the flavors deepen overnight. Remove oxtail bones before serving for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 313