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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 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! Read more ! Was she pleased when I sent the leftovers home with her! Ingredients:
3 tablespoons butter |
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 |
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. Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt 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. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.
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