Time 2h15m Yield 8 Number Of Ingredients 17 Steps:
Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels. Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary. Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes. While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.
Time 9h30m Yield 3 1/2 quarts, 6 serving(s) Number Of Ingredients 11 Steps:
Saute celery and onions till tender. In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too. Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender. When meat is tender, take meat off bones and return to broth. Bring broth to boil and add quick-cooking barley and tomatoes. Cover and cook for 15 minutes or until barley is tender. Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.
Time 2h20m Yield 2-3 quarts, 10 serving(s) Number Of Ingredients 14 Steps:
Over medium heat, brown the oxtails on all sides. Remove to a plate with a paper towel on it. Remove all but 2 tablespoons of the rendered fat. Add the onions, salt, pepper, paprika and garlic. Saute until the onions are translucent. Add back the oxtails and the water. Bring to a boil. Skim off any foam that forms. Add in the celery, barley, bay leaf and pepper, bring to back to a boil and simmer for an hour. Add in the carrots, yam and tomatoes, bring back to a boil and simmer for another hour. Check for seasoning, and then pull out the oxtails, remove meat from bones and trim fat. Return meat to soup, turn off and let sit on burner for 10 to 15 minutes. Defat the soup either by skimming off the top or by chilling and pulling off the solidified fat.
Yield Makes 6 to 8 servings Number Of Ingredients 21 Steps:
For oxtail stock: Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate. Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours. Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using. For soup: Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside. Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes. Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.
More about “lindas oxtail and barley soup recipes”
Time 5h30m Yield 7 quarts Number Of Ingredients 20 Steps:
preheat oven to 425 f. lightly oil a roasting pan dredge oxtails in flour (mixed with salt and pepper) and place in roasting pan roast about 15 minutes add quartered onions, garlic and celery heart spread tomato paste over oxtails roast, stirring occasionally to prvent the vegetables from burning,until the oxtails are well browned~ 40 minutes transfer oxtails and vegetables to large stockpot pour off excess grease saving the carmalized cooking juices add to the hot roasting pan 2 c. cold water scape up any brown bits and add to stock pot add Beefamato, 4 1/2 quarts cold water, bay leaves,beef base to stock pot and place in oven at 250 F. cook for~ 3 hours or until meat is tender remove stockpot from oven and strain the stock reserving the oxtails you can chill the stock at this time to remove excess fat but leave~ 2 tbl. for flavor remove meat from oxtail bones and reserve heat the stock on stove to low simmer add chopped onion, sliced mushrooms, sliced celery, sliced carrots, spinach, tomatoes,and barley simmer until barley is tender~ 30 minutes add oxtail meat and heat through salt and pepper to taste serve with crusty rolls.
