Linda’s Oxtail and Barley Soup: A Hearty and Delicious Recipe

Oxtail soup is a classic comfort food, known for its rich, deeply savory flavor and tender, melt-in-your-mouth meat. Linda’s Oxtail and Barley Soup takes this classic to the next level by adding the nutty goodness of barley, creating a soup that’s not only delicious but also incredibly satisfying and nutritious. This recipe is perfect for a chilly evening, a weekend family meal, or any time you’re craving a bowl of pure comfort. It’s a bit of a project, requiring some simmering time to develop the flavors fully, but the end result is well worth the effort. This article will guide you through each step of Linda’s Oxtail and Barley Soup recipe, ensuring that you create a truly memorable and heartwarming dish.

Why This Recipe Works

Several factors contribute to the exceptional taste and texture of Linda’s Oxtail and Barley Soup:

* **Oxtail Flavor:** Oxtail is naturally rich in collagen, which breaks down during slow cooking to create a luscious, gelatinous broth. This is the secret to the soup’s incredibly rich flavor and velvety texture.
* **Barley’s Nutty Goodness:** Barley adds a delightful chewiness and nutty flavor that complements the oxtail perfectly. It also thickens the soup slightly, making it more substantial.
* **Deeply Developed Flavors:** Searing the oxtail and vegetables before simmering creates a deep, complex flavor profile. This process, known as the Maillard reaction, enhances the savory notes and adds depth to the soup.
* **Aromatic Vegetables and Herbs:** The combination of onions, carrots, celery, garlic, and herbs like thyme and bay leaf infuses the soup with a fragrant and comforting aroma.
* **Slow Simmering:** Slow simmering allows the flavors to meld and deepen, resulting in a soup that’s far more flavorful than one that’s quickly cooked.

Ingredients You’ll Need

Before you start, gather the following ingredients:

* **Oxtail:** 2-3 pounds, cut into sections. Look for pieces with a good amount of meat.
* **Pearl Barley:** 1 cup, rinsed.
* **Onion:** 2 large, chopped.
* **Carrots:** 2 large, chopped.
* **Celery:** 2 stalks, chopped.
* **Garlic:** 4 cloves, minced.
* **Beef Broth:** 8 cups (or a combination of beef broth and water).
* **Dry Red Wine:** 1 cup (optional, but highly recommended for depth of flavor).
* **Tomato Paste:** 2 tablespoons.
* **Worcestershire Sauce:** 1 tablespoon.
* **Dried Thyme:** 1 teaspoon.
* **Bay Leaf:** 1-2 leaves.
* **Olive Oil:** 2 tablespoons.
* **Salt and Black Pepper:** To taste.
* **Fresh Parsley:** Chopped, for garnish (optional).

Ingredient Notes and Substitutions

* **Oxtail:** If you can’t find oxtail, you could substitute beef shanks, but the flavor won’t be quite as rich. You might also need to adjust the cooking time.
* **Pearl Barley:** Pearl barley is the most common type and cooks relatively quickly. You can also use hulled barley, but it will require a longer cooking time. Make sure to adjust accordingly. Pearled barley has had its outer layers removed, making it cook more quickly than hulled barley.
* **Beef Broth:** Use a good-quality beef broth for the best flavor. You can also use homemade beef broth if you have it.
* **Dry Red Wine:** A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. If you prefer not to use wine, you can substitute an equal amount of beef broth.
* **Tomato Paste:** Tomato paste adds a touch of richness and acidity to the soup. Don’t skip it!
* **Worcestershire Sauce:** Worcestershire sauce adds a savory umami flavor. A dash of soy sauce can be used as a substitute in a pinch.
* **Fresh Herbs:** While dried thyme and bay leaf are called for in the main recipe, feel free to add fresh thyme sprigs or other fresh herbs like rosemary during simmering for an even more fragrant soup. Be sure to remove them before serving.

Equipment Needed

* **Large Dutch Oven or Heavy-Bottomed Pot:** Essential for searing the oxtail and simmering the soup.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Ladle:** For serving the soup.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create Linda’s Oxtail and Barley Soup:

**Step 1: Prepare the Oxtail**

* Pat the oxtail pieces dry with paper towels. This helps them to brown properly when searing.
* Season generously with salt and black pepper on all sides. Don’t be shy with the seasoning, as it will flavor the entire soup.

**Step 2: Sear the Oxtail**

* Heat the olive oil in the Dutch oven over medium-high heat. Make sure the pot is hot before adding the oxtail.
* Add the oxtail pieces to the pot in a single layer, being careful not to overcrowd. You may need to do this in batches.
* Sear the oxtail for 3-5 minutes per side, until deeply browned. Browning is key to developing a rich flavor in the soup.
* Remove the oxtail from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the chopped onion, carrots, and celery to the Dutch oven.
* Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step helps to release the natural sweetness of the vegetables.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Deglaze the Pot**

* Pour the dry red wine into the Dutch oven. This step is crucial for loosening any browned bits stuck to the bottom of the pot, which are packed with flavor. This process is called deglazing.
* Scrape the bottom of the pot with a wooden spoon to release the browned bits.
* Let the wine simmer for a few minutes, until it has reduced slightly.

**Step 5: Combine and Simmer**

* Add the tomato paste and Worcestershire sauce to the pot, stirring to combine.
* Return the seared oxtail to the Dutch oven.
* Pour in the beef broth (or beef broth and water) until the oxtail is mostly covered. You can add more liquid later if needed.
* Add the dried thyme and bay leaf.
* Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for at least 3 hours, or until the oxtail is very tender and falling off the bone. The longer it simmers, the more flavorful the soup will be. Check the liquid level periodically and add more broth or water if necessary to keep the oxtail submerged.

**Step 6: Add the Barley**

* After the oxtail has simmered for 3 hours, add the rinsed pearl barley to the pot.
* Continue to simmer, covered, for another 45-60 minutes, or until the barley is tender. Check the barley periodically to make sure it’s not overcooked. If the soup becomes too thick, add a little more broth or water.

**Step 7: Shred the Oxtail and Adjust Seasoning**

* Remove the oxtail pieces from the pot and let them cool slightly.
* Once cool enough to handle, shred the meat from the bones and discard the bones and any excess fat. You can use two forks to shred the meat.
* Return the shredded oxtail meat to the soup.
* Taste the soup and adjust the seasoning with salt and black pepper as needed.

**Step 8: Serve**

* Ladle the Linda’s Oxtail and Barley Soup into bowls.
* Garnish with fresh chopped parsley, if desired.
* Serve hot with crusty bread for dipping.

Tips for Success

* **Don’t Rush the Browning:** Taking the time to properly sear the oxtail and sauté the vegetables is crucial for developing a deep, rich flavor. Resist the urge to skip these steps.
* **Simmer Low and Slow:** The longer the soup simmers, the more flavorful it will become. A low and slow simmer allows the collagen in the oxtail to break down and create a rich, gelatinous broth.
* **Adjust the Liquid:** Keep an eye on the liquid level during simmering and add more broth or water as needed to keep the oxtail and barley submerged.
* **Taste and Adjust Seasoning:** Always taste the soup and adjust the seasoning with salt and pepper as needed. The amount of salt needed will vary depending on the saltiness of your broth.
* **Make Ahead:** Linda’s Oxtail and Barley Soup is even better the next day, as the flavors have more time to meld. You can make it a day or two in advance and store it in the refrigerator.

Variations and Additions

* **Add Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, turnips, or parsnips. Add them along with the barley, as they require a similar cooking time.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a chopped chili pepper along with the vegetables.
* **Add Wine:** Use dry sherry or marsala wine.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, sage, or oregano. Add them along with the thyme and bay leaf.
* **Add Beans:** Add white beans or kidney beans for a heartier soup. Add them during the last 30 minutes of cooking.
* **Thicken the Soup:** For a thicker soup, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking. Simmer until thickened.

Serving Suggestions

Linda’s Oxtail and Barley Soup is a complete meal in itself, but here are some serving suggestions to enhance your dining experience:

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the flavorful broth.
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic accompaniment to tomato soup, and it also pairs well with oxtail and barley soup.
* **Mashed Potatoes:** A dollop of creamy mashed potatoes adds another layer of comfort to the meal.
* **Coleslaw:** The crispness and tanginess of coleslaw can cut through the richness of the soup.

Storage and Reheating Instructions

* **Storage:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** The soup can also be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
* **Reheating:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information (Approximate)

* Calories: Varies greatly depending on portion size and specific ingredients used, but expect a generous serving to be calorie dense given the nature of oxtail.
* Protein: High, due to the oxtail and barley.
* Fat: Moderate to high, depending on the oxtail.
* Carbohydrates: Moderate, primarily from the barley and vegetables.
* Fiber: Good source of fiber from the barley and vegetables.

(Note: This is an approximate estimate. For precise nutritional information, calculate based on the specific brands and quantities of ingredients used.)

Linda’s Oxtail and Barley Soup Recipe

This is the full recipe in an easy to read format.

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 4-5 hours

**Ingredients:**

* 2-3 pounds oxtail, cut into sections
* 1 cup pearl barley, rinsed
* 2 large onions, chopped
* 2 large carrots, chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 8 cups beef broth (or a combination of beef broth and water)
* 1 cup dry red wine (optional)
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* 1-2 bay leaves
* 2 tablespoons olive oil
* Salt and black pepper, to taste
* Fresh parsley, chopped, for garnish (optional)

**Instructions:**

1. Pat the oxtail pieces dry and season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the oxtail in batches until deeply browned on all sides. Remove from the pot and set aside.
4. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the dry red wine (if using) and scrape the bottom of the pot to deglaze.
7. Add the tomato paste and Worcestershire sauce, stirring to combine.
8. Return the seared oxtail to the pot.
9. Pour in the beef broth until the oxtail is mostly covered.
10. Add the dried thyme and bay leaf.
11. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the oxtail is very tender.
12. Add the rinsed pearl barley and continue to simmer, covered, for another 45-60 minutes, or until the barley is tender.
13. Remove the oxtail from the pot and let cool slightly. Shred the meat from the bones and discard the bones and excess fat.
14. Return the shredded oxtail meat to the soup.
15. Taste and adjust the seasoning with salt and pepper as needed.
16. Ladle into bowls and garnish with fresh chopped parsley, if desired.
17. Serve hot with crusty bread.

Enjoy this hearty and flavorful Linda’s Oxtail and Barley Soup! It’s a comforting and satisfying dish that’s perfect for any occasion.