Oxtail and Barley Soup

Oxtail and Barley Soup


Serves 6 to 8 people.

  • 3 pounds of oxtail

  • 2 carrots, peeled and cut into pieces

  • 1 large onions, chopped

  • 2 stalks of celery, slices into pieces

  • 2 cloves of garlic, chopped

  • 1 turnip, diced

  • 10 white button mushrooms, sliced

  • 1/4 cup of extra virgin olive oil

  • 1 15oz can of tomatoes, diced

  • 1/2 cup of red wine

  • 1 quart can of beef stock or broth  Click Here to Make your own

  • 3 cups of water

  • 2 bay leaves

  • 1/2 cup of pearl barley

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper


  1. Place the oxtails in boiling water for around 3 minutes.

  2. Season the oxtails with salt and pepper and place them in a roasting pan and drizzle with some of the olive oil.

  3. Roast at 350 degrees for around 20 minutes on each side until the oxtails are nice and brown.

  4. In a large pot sauté the onions and garlic in the remaining oil for 3 minutes.

  5. Add the carrots, celery, mushrooms and turnips and sauté for another five minutes.

  6. Add the wine, beef stock, water, tomatoes and oxtails.

  7. Add the bay leaves and bring to a boil.

  8. Reduce the heat and simmer for around 3 hours.

  9. During the last 45 minutes of cooking add the barley.

  10. Remove the bay leaves before serving.


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