For an even richer flavor, consider browning the oxtails in bacon fat instead of olive oil. If you don't have sazón seasoning, you can substitute a mixture of paprika, cumin, coriander, and garlic powder. A splash of red wine vinegar or lemon juice at the end brightens the flavors. For a thicker soup, mash some of the potatoes against the side of the pot before serving.
Linda's Oxtail and Barley Soup
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PREP TIME25 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS9
Indulge in the rich depths of flavor with this exceptional Oxtail and Barley Soup. A labor of love, this soup promises tender oxtails, hearty barley, and a medley of vegetables simmered to perfection in a deeply savory broth. The aroma alone is worth the wait! Perfect for a chilly evening, served with crusty bread and a robust red wine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol63 mg
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Fiber7 g
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Protein23 g
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Saturated Fat4 g
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Sodium939 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a heavy-bottomed frying pan over medium-high heat. Add oxtails and sauté until browned on all sides, approximately 3 minutes per side. Transfer to paper towels to drain. (5 minutes)
02
StepTransfer browned oxtails to a large Dutch oven or soup pot. Add water, beef bouillon granules, sazón seasoning, dried parsley, minced garlic, and black pepper. Bring to a boil, then reduce heat to low and simmer gently, stirring occasionally, until the oxtails are very tender, about 1 hour. Replenish water as needed to maintain the liquid level. (1 hour 10 minutes)
03
StepCarefully remove the oxtails from the pot and set aside to cool slightly. Use a spoon or gravy separator to skim any excess grease from the surface of the soup. Alternatively, allow the broth to cool, then refrigerate until the fat solidifies on top. Remove the solidified fat with a spoon before proceeding. (15 minutes)
04
StepAdd diced tomatoes and barley to the pot. Stir in cubed potatoes, sliced parsnip, chopped onion, chopped celery, sliced carrot, quartered mushrooms, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer gently until the potatoes are tender, about 20 minutes. (25 minutes)
05
StepWhile the vegetables are cooking, shred the meat from the cooled oxtail bones. Discard the bones and chop the meat into bite-sized pieces. Add the oxtail meat back to the soup. (10 minutes)
06
StepSimmer for an additional 20 minutes to allow the flavors to meld. (20 minutes)
07
StepRemove bay leaves from the soup before serving. Ladle into bowls and serve hot with crusty bread.
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Jed Wunsch
Jun 23, 2025I added a pinch of red pepper flakes for a little bit of heat, and it was a great addition. This recipe is a keeper!
Eloy Larkin
Jun 21, 2025I made this soup on a cold winter day, and it was the perfect comfort food. The barley adds a nice texture, and the vegetables were cooked perfectly.
Aditya Pacocha
Jun 21, 2025This soup is incredible! The oxtails were so tender, and the depth of flavor was amazing. It does take some time, but it's absolutely worth the effort.