- Level: Easy
- Yield: 6 servings
- Nutritional Information Per Serving (Serving Size: 1 of 6 servings)
Calories: 560
Total Fat: 27 g
Saturated Fat: 11 g
Carbohydrates: 39 g
Dietary Fiber: 8 g
Sugar: 5 g
Protein: 39 g
Cholesterol: 109 mg
Sodium: 1631 mg - Total Time: 2 hr 35 min
- Prep Time: 15 min
- Cook Time: 2 hr 20 min
Whip up this hearty, soul-warming Oxtail Barley Soup that's perfect for cozy eveningsrich, flavorful, and surprisingly simple to make!
- 1 tablespoon quality olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly cracked black pepper
- 2 cups chopped leeks (white and light green parts, about 2 leeks)
- 2 cups diced carrots (1/2-inch pieces, approximately 4 carrots)
- 1 cup chopped yellow onion
- 1 cup diced celery (1/2-inch pieces, 2 stalks)
- 2 garlic cloves, finely minced
- 2 sprigs fresh thyme
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
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- Heat the olive oil in a large pot or Dutch oven like Le Creuset. Season oxtails with 1 teaspoon salt and 1/2 teaspoon pepper, then brown evenly over medium-high heat for about 10 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
- To the flavorful fat, add leeks, carrots, onion, celery, and garlic. Saut over medium heat for 10 minutes until veggies soften and brown. Tie thyme sprigs with kitchen twine, add to pot with bay leaves. Return oxtails, pour in broth, and season with another teaspoon each of salt and pepper. Bring to a boil, then simmer covered for 1 hour. Discard thyme and bay leaves; skim off fat.
- Meanwhile, boil 4 cups water in a separate pot. Add barley and simmer uncovered for 30 minutes. Drain and reserve.
- Stir cooked barley into the soup; simmer 15-20 more minutes until tender. Taste and adjust seasoning. Serve hotoxtails optional for a lighter bowl!
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
