Slow Cooker (Crock Pot) Oxtail Barley Soup
photo by CoolMonday
- Ready In:
- 9hrs 30mins
3 1/2 quarts
- 2 lbs oxtails
- 2 1⁄2 quarts water
- 6 peppercorns
- 2 bay leaves
- 2 stalks celery & leaves, roughly chopped
- 1 medium onion, roughly chopped
- 1 1⁄2 teaspoons salt
- 2 medium potatoes, cut into cubes
- 3 carrots or 1/2 lb baby carrots
- 1 cup quick-cooking barley
- 1 (16 ounce) can diced tomatoes
- Saute celery and onions till tender.
- In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
- Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
- When meat is tender, take meat off bones and return to broth.
- Bring broth to boil and add quick-cooking barley and tomatoes.
- Cover and cook for 15 minutes or until barley is tender.
- Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.
Questions & Replies
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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!
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.
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!!!