Oxtail and Barley Soup

Oxtail and Barley Soup

Ingredients

2 tablespoons olive oil

2 pounds oxtails

8 cups water

4 tablespoons beef bouillon granules

1 tablespoon sazon seasoning with annatto

1 tablespoon dried parsley

3 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 (14.5 ounce) can diced tomatoes

¾ cup barley

2 medium potatoes, cubed

1 large parsnip, sliced

1 large onion, chopped

2 stalks celery, chopped

1 large carrot, sliced

12 mushrooms, quartered

2 bay leaves

Instructions

Step 1: Brown the Oxtails

Heat the olive oil in a heavy skillet over medium-high heat.

Add the oxtails and sear them until well browned on all sides, about 3 minutes per side.

Transfer to a paper towel–lined plate to drain excess fat.

Step 2: Start the Broth

Place the browned oxtails into a large Dutch oven or soup pot.

Add the water, beef bouillon granules, sazón seasoning, dried parsley, minced garlic, and black pepper.

Bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for about 1 hour, or until the oxtails are tender.

Add more water if needed to keep the meat submerged.

Step 3: Remove Excess Fat

Carefully remove the oxtails from the pot and set them aside to cool slightly.

Skim excess fat from the surface of the broth using a spoon or gravy separator.

Optional method: Transfer the broth to a container and refrigerate until the fat solidifies, then remove the hardened fat and return the broth to the pot.

Step 4: Add Grains and Vegetables

Stir the diced tomatoes and barley into the broth.

Add the potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves.

Bring the soup back to a boil, then lower the heat and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.

Step 5: Return the Meat

While the vegetables cook, remove as much meat as possible from the oxtail bones and cut it into bite-sized pieces.

Return both the meat and bones to the pot and continue simmering for an additional 20 minutes to deepen the flavor.

Step 6: Finish and Serve

Before serving, remove and discard the bay leaves and oxtail bones.

Ladle the soup into bowls and serve hot.