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    You are in: Home / Recipes / Slow Cooker (Crock Pot) Oxtail Barley Soup Recipe
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    Slow Cooker (Crock Pot) Oxtail Barley Soup

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on November 21, 2008

      wow! Great taste. The only change I made was to coat oxtails in flour and brown them on all sides before putting them in the crockpot. A definite keeper!

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    • on October 07, 2008

      I absolutely adore this recipe!!! I have been looking longingly at the oxtails in my supermarket, remembering the soup my friend's mother used to make for me upon request. I finally have a recipe, so I can actually buy them now!!! I do recommend refrigerating the soup, skimming the hardened fat off, then reheating...But SO YUMMY!!!

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    • on January 19, 2007

      My DH & I loved this recipe! It's hands down, the easiest Oxtail Soup I'ev ever made. I made two small amendments: 1) I browned the oxtails in the oven under a high broiler for 3 minutes per side for some extra flavor. 2)I doubled the amound of carrots and cut them into 1" slices on the bias. We'll be making this again. Thanks for posting!

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    • on January 06, 2010

      I found the recipe needed some spicing up so I added 1step beef flavoring, onion powder & garlic powder, regular black pepper, basil, & parsley.

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    • on January 01, 2010

      This is yummy comfort food. I found it delicious. I used a 4-quart crockpot which was too small, and had to remove 2 to 2 1/2 cups water which may have concentrated flavors a little. I also forgot to add the tomatoes. But I thought the soup was perfect this way. Next time I'll try browning the oxtails first. Also, slicing carrots is a good suggestion, and I will add the tomatoes. But if I forget again, I won't mind it one bit!

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    • on December 23, 2008

      I found this recipe very bland. I think 2-1/2 qts of water is too much or it needs to be spiced up.

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    • on March 08, 2007

      Always enjoy a good bowl of soup.

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    • on September 28, 2011

      I have to say this is the easiest and best oxtail soup I have ever made. The only thing that I changed was I used regular barley and put it in, in the beginning as the tomatos too. I also used a 32 oz box of beef broth as part of the water. Cooked it 10 hours in crockpot and when I got home from work it smelled delish. My family was already eating it. Very very good. Did not need to brown the oxtails but mom never did when when I was growing up so I am use to it. Paula Deen has a great recipe for braised oxtails made in the oven. I love oxtails, glad to see people like them also.

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    • on November 22, 2008

      This was very yummy, everyone loved it. I left out the celery and peppercorns and added a sweet potato. I also didn't measure the water, just filled the pot until it covered everything. This was a great meal after a chili afternoon at the park. Thanks for posting.

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    Nutritional Facts for Slow Cooker (Crock Pot) Oxtail Barley Soup

    Serving Size: 1 (636 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.1
     
    Calories from Fat 9
    70%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 637.4 mg
    26%
    Total Carbohydrate 42.9 g
    14%
    Dietary Fiber 9.1 g
    36%
    Sugars 5.2 g
    21%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    oxtails

    Detailed Nutrition Values About Nutrition Info
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