lindas oxtail and barley soup

Author of this recipe: Rashad Kilpatrick

"Warm up with hearty lindas oxtail and barley soup! Rich, flavorful, and packed with tender oxtail, barley, and savory spices. Perfect comfort food!"

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Ingredients

• Here’s a list of ingredients for **Linda’s Oxtail and Barley Soup**, optimized with SEO-friendly formatting and relevant keywords:
• - **Oxtail** (1.5–2 lbs, bone-in for rich flavor)
• - **Pearl barley** (1/2 cup, rinsed and drained)
• - **Beef broth** (6 cups, low-sodium for better control of flavor)
• - **Carrots** (2 medium, peeled and diced)
• - **Celery** (2 stalks, chopped)
• - **Onion** (1 large, finely chopped)
• - **Garlic** (3 cloves, minced)
• - **Tomato paste** (2 tablespoons, for depth of flavor)
• - **Olive oil** (2 tablespoons, for sautéing)
• - **Bay leaves** (2, for aromatic seasoning)
• - **Thyme** (1 teaspoon, dried or fresh)
• - **Rosemary** (1/2 teaspoon, dried or fresh)
• - **Salt** (to taste)
• - **Black pepper** (to taste, freshly ground)
• - **Parsley** (1/4 cup, chopped, for garnish)
• - **Potatoes** (2 medium, peeled and cubed, optional for heartiness)
• - **Worcestershire sauce** (1 tablespoon, for umami flavor)
• - **Red wine** (1/2 cup, optional for added richness)
• This **hearty oxtail soup recipe** is perfect for cold weather, packed with **protein-rich oxtail**, **fiber-filled barley**, and **nutrient-dense vegetables**. It’s a **comforting, slow-cooked soup** that’s easy to make and full of flavor!

Steps

1. # How to Make Linda’s Hearty Oxtail and Barley Soup: A Step-by-Step Guide
3. If you’re craving a rich, comforting, and nutritious soup, Linda’s Oxtail and Barley Soup is the perfect recipe. Packed with tender oxtail, wholesome barley, and aromatic vegetables, this soup is a crowd-pleaser. Follow these detailed steps to create a delicious oxtail and barley soup that’s perfect for any season.
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7. ### **Ingredients for Oxtail and Barley Soup**
8. - 2 lbs oxtail, trimmed and cleaned
9. - 1 cup pearl barley, rinsed
10. - 2 tbsp olive oil or vegetable oil
11. - 1 large onion, finely chopped
12. - 3 garlic cloves, minced
13. - 2 carrots, diced
14. - 2 celery stalks, diced
15. - 1 leek, sliced (optional)
16. - 1 bay leaf
17. - 1 tsp dried thyme
18. - 1 tsp smoked paprika
19. - 6 cups beef stock (or bone broth for extra richness)
20. - 2 cups water
21. - Salt and black pepper to taste
22. - Fresh parsley, chopped (for garnish)
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26. ### **Step-by-Step Instructions**
28. #### **Step 1: Prepare the Oxtail**
29. 1. Pat the oxtail dry with paper towels and season generously with salt and pepper.
30. 2. Heat 1 tbsp of oil in a large pot or Dutch oven over medium-high heat.
31. 3. Sear the oxtail pieces on all sides until browned (about 3-4 minutes per side). Remove and set aside.
33. #### **Step 2: Sauté the Vegetables**
34. 1. In the same pot, add the remaining oil and sauté the onions, garlic, carrots, celery, and leek (if using) for 5-7 minutes until softened.
35. 2. Stir in the thyme, smoked paprika, and bay leaf to release their aromas.
37. #### **Step 3: Add Barley and Liquid**
38. 1. Return the seared oxtail to the pot and add the rinsed pearl barley.
39. 2. Pour in the beef stock and water, ensuring the oxtail is fully submerged.
41. #### **Step 4: Simmer the Soup**
42. 1. Bring the mixture to a boil, then reduce the heat to low.
43. 2. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally, until the oxtail is tender and the barley is cooked.
45. #### **Step 5: Skim and Season**
46. 1. Skim off any excess fat or impurities that rise to the surface during cooking.
47. 2. Taste the soup and adjust the seasoning with salt and pepper as needed.
49. #### **Step 6: Serve and Garnish**
50. 1. Remove the bay leaf and discard.
51. 2. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or a side salad.
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55. ### **Tips for the Best Oxtail and Barley Soup**
56. - **Slow Cooking:** For deeper flavor, cook the soup in a slow cooker on low for 6-8 hours.
57. - **Barley Substitutes:** If you prefer, replace barley with farro or brown rice.
58. - **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
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62. ### **Why You’ll Love This Recipe**
63. This oxtail and barley soup is a hearty, protein-packed meal that’s perfect for cold days or when you need a comforting dish. The combination of tender oxtail, chewy barley, and flavorful vegetables makes it a family favorite. Plus, it’s easy to customize with your favorite herbs and spices.
65. Try Linda’s Oxtail and Barley Soup today and enjoy a bowl of warmth and flavor!
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69. **Keywords:** oxtail and barley soup, hearty soup recipe, comfort food, slow-cooked soup, nutritious soup, oxtail recipe, barley soup, winter soup, easy soup recipe, homemade soup.
71. By following these steps, you’ll create a delicious and SEO-friendly oxtail and barley soup that’s sure to impress!

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• lindas oxtail and barley soup