Linda's Oxtail and Barley Soup
Ingredients
- 2 tablespoons olive oil
- 2 pounds oxtails
- 8 cups water
- 4 tablespoons beef bouillon granules
- 1 tablespoon sazon seasoning with annatto
- 1 tablespoon dried parsley
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- ¾ cup barley
- 2 medium potatoes, cubed
- 1 large parsnip, sliced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, sliced
- 12 mushrooms, quartered
- 2 bay leaves
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
- Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
- Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
- Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
- Remove bones and bay leaves from soup before serving.
Source
Original recipe: View Original