Oxtail Soup with Onions and Barley Recipe

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Oxtail Soup with Onions and Barley
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Ingredients
19
Count
Nutrition
1006
Calories
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Ingredients:

Directions:

  1. For oxtail stock: Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
  2. Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
  3. Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
  4. For soup: Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
  5. Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
  6. Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
  7. Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1005.65 Kcal (4210 kJ)
Calories from fat 150.37 Kcal
% Daily Value*
Total Fat 16.71g 26%
Cholesterol 15.27mg 5%
Sodium 1681.57mg 70%
Potassium 771.1mg 16%
Total Carbs 162.71g 54%
Sugars 14.43g 58%
Dietary Fiber 149.2g 597%
Protein 95.14g 190%
Vitamin C 14.6mg 24%
Vitamin A 0.3mg 9%
Iron 1.4mg 8%
Calcium 105.2mg 11%
Amount Per 100 g
Calories 133.38 Kcal (558 kJ)
Calories from fat 19.94 Kcal
% Daily Value*
Total Fat 2.22g 26%
Cholesterol 2.02mg 5%
Sodium 223.04mg 70%
Potassium 102.28mg 16%
Total Carbs 21.58g 54%
Sugars 1.91g 58%
Dietary Fiber 19.79g 597%
Protein 12.62g 190%
Vitamin C 1.9mg 24%
Iron 0.2mg 8%
Calcium 14mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 19
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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