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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort! Ingredients:
10 cups water |
2 -3 lbs oxtails |
4 large plum tomatoes, chopped |
2 celery ribs, sliced |
2 carrots, sliced |
1 large onion, chopped |
1 large bay leaf |
1/4 cup barley |
salt & pepper |
Directions:
1. Bring 10 cups of water to boil.
2. Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
3. Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
4. Add the barley and simmer on low for one hour longer.
5. That's it!
6. You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
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