Linda's Oxtail and Barley Soup
Description
This oxtail and barley soup is simmered with mushrooms, potatoes, and parsnip to make a hearty, comforting meal. It's even delicious the next day!
Ingredients
•
2 tablespoons olive oil
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2 pounds oxtails
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8 cups water
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4 tablespoons beef bouillon granules
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1 tablespoon sazon seasoning with annatto
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1 tablespoon dried parsley
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3 cloves garlic, minced
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1 teaspoon freshly ground black pepper
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1 (14 1/2 ounce) can diced tomatoes
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3/4 cup barley
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2 medium potatoes, cubed
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1 large parsnip, sliced
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1 large onion, chopped
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2 stalks celery, chopped
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1 large carrot, sliced
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12 mushrooms, quartered
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2 bay leaves
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
Remove bones and bay leaves from soup before serving.