Savory Oxtail Soup


4 lbs oxtails
2 quarts wster
2 tbs fat reserved from broth
1 onion chopped
1 cup carrots, diced
1 cup celery, diced
1/2 red bell pepper, diced
3 cloves garlic, chopped
1/2 cup pearl barley, rinsed
1 (15 oz) can chopped tomatoes
2 tbs fresh parsley, chopped
2 tbs chives
2 tbs tomato paste
1/2 cup beef stock
1 tsp crushed red pepper flakes
kosher salt and black pepper to taste
1/4 cup frozen green beans
1/4 cup frozen peas
1/4 cup sliced okra


  • Roast the oxtails in a preheated  400 degree oven in a shallow pan for 30-45 minutes or until well browned.
  • Put the oxtails and browned bits in a stock pot with the water and cook for 3-4 hours over medium heat until tender.
  • Remove the oxtails and let cool until you can handle it and remove the meat and discard the fat and bones.
  • Chill the meat and the broth separately overnight.
  • The next day the fat will lift off the broth and the meat can be cut in smaller pieces easily.
  • Reserve 2 tbs of fat from the broth and heat it in a stock pot.
  • Add the onion carrot, celery, bell pepper and garlic.
  • When mostly tender, add the reserved meat and broth, barley, tomatoes, parsley chives, tomato paste, beef stock and red pepper flakes.
  • Taste broth for seasoning, then season with salt and pepper.
  • Add the beans, peas and okra and barley and simmer for about 1 hour until barley is tender.




20 min


2 hr


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