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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her! Ingredients:
2 pounds oxtails or meaty beef shanks |
1-1/2 cup sliced carrots |
1 cup chopped onion |
1 cup chopped celery |
1 cup sliced leeks |
1/2 green pepper, chopped |
3 tablespoons butter |
1 can (28 ounces) crushed tomatoes |
4 beef bouillon cubes |
2 teaspoons onion powder |
1-1/2 teaspoons garlic powder |
1 teaspoon pepper |
salt to taste |
6 quarts water |
1 cup medium pearl barley |
chopped fresh parsley |
Directions:
1. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.
2. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.
3. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley. Yield: 24 servings (6 quarts).
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