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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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1001 Best Slow Cooker Recipes Ingredients:
1 1/2 quarts beef stock |
1 lb oxtail, sliced |
2 large tomatoes, chopped |
1 cup sliced celery |
3/4 cup chopped onion |
3/4 cup sliced carrot |
3/4 cup diced parsnip |
3/4 cup diced potato |
1 teaspoon dried thyme |
1 bay leaf |
1/3 cup quick-cooking barley |
salt and pepper |
Directions:
1. Combine all ingredients except salt, pepper and barley in slow cooker; cover and cook on high for 6-8 hours, adding barley during last 30 minutes.
2. Remove oxtails from soup. Remove meat from bones and return to soup; discard bones and bay leaf. Season to taste with salt and pepper.
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