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SOUP RECIPE: Oxtail and Barley Soup

1-tbsp. vegetable oil
2- lb. oxtails
2-garlic cloves, minced
2-bay leaves
2-each: onions, carrots & celery, diced
1/2-tsp each: dried marjoram, thyme, savory & sugar
5-cups water
21/2-cups beef stock
1-19oz. can tomatoes, chopped
1/2-cup dry red wine
3/4-cup pearl barley
1/2-pkg. fresh spinach, chopped
Oxtail & Barley Soup

Day 1
Preheat the oven to 300*F
Heat oil in a large Dutch oven over med-high heat
Add oxtail and brown well all over
Remove to a plate
Reduce heat to medium and add a little more oil (if necessary)
Add onions, carrots, celery, garlic and bay leaves
Cook, stirring for 5 min. or until vegetables are soft
Add the marjoram, thyme, savory, and sugar
Stir in water, stock, tomatoes, wine and oxtails
Bring to boil
Cover and cook in oven 41/2 to 5 hours
Remove from oven
Remove the meat from the bones and add back to pot
Place in fridge

Day 2
Skim fat
Stir in barley
Bring to boil
Reduce heat to med-low & simmer, covered for 25-30 min. or until barley is tender
Season with salt and pepper to taste
Discard bay leaves
Stir in spinach cook, covered 2-4 min. just until spinach is wilted but still bright green

Note: If Dutch oven has wooden or plastic handles, cover with double thickness of foil

Serves: 6-8