Oxtail Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 lbs Oxtails, trimmed of visible fat2 large carrots, diced2 large celery, diced plus some tops1 large onion, diced1 T oil8 cups beef broth1 cup red wine2 cups water1 sprig of rosemary1/2 cup pearled barley1 tsp dried thyme1 T peppercorns
Saute all chopped up veggies in 1 T canola oil for a few minutes. Divide 1/2 off for soup for later, put 1/2 into soup pot.
Brown the oxtails in the saute pan over medium high heat until well browned on all sides.
Add to the soup pot
Deglaze the saute pan with a little beef broth.
Add the broth from deglazed pan to soup pot along with rest of broth, wine, herbs and peppercorns.
Save the reserved partially cooked vegetables and barley to add later.
Cook the soup over medium low heat for several hours.
Remove oxtails to cool.
Strain soup liquid from solids; discard solids.
Pick meat from bones and return to pot.
Add remaining vegetables and 1/2 cup or so barley and cook until done, about 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user ABLITSCH.
Brown the oxtails in the saute pan over medium high heat until well browned on all sides.
Add to the soup pot
Deglaze the saute pan with a little beef broth.
Add the broth from deglazed pan to soup pot along with rest of broth, wine, herbs and peppercorns.
Save the reserved partially cooked vegetables and barley to add later.
Cook the soup over medium low heat for several hours.
Remove oxtails to cool.
Strain soup liquid from solids; discard solids.
Pick meat from bones and return to pot.
Add remaining vegetables and 1/2 cup or so barley and cook until done, about 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user ABLITSCH.
Nutritional Info Amount Per Serving
- Calories: 460.5
- Total Fat: 21.0 g
- Cholesterol: 139.4 mg
- Sodium: 623.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.0 g
- Protein: 4.3 g
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