Slow Cooker Oxtail Barley Soup Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 serving bowls
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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Nutritional Info
This information is per serving.
Calories
211Fat
6.9 gSaturated Fat
3.5 gCholesterol
39 mgSodium
241 mgPotassium
602 mgCarbohydrate
18.7 gFiber
3.2 gSugars
4 gProtein
11 g
Slow cooker oxtail barley soup recipe. Oxtails with vegetables and barley cooked in a slow cooker. Easy, hearty, and delicious. I found this recipe on https://www.food.com/, add pearl onions and omit tomatoes.
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Slow Cooker Oxtail Barley Soup Recipe
Ingredients
- 2 pounds (960 g) oxtails
- 9 cups (2½ L) water
- 6 peppercorns
- 2 bay leaves
- 1 medium yellow onion, peeled and sliced
- 1½ teaspoons salt
- 1 pound (480 g) pearl onions, peeled
- 3 carrots, peeled and sliced
- 1 cup quick-cooking barley
- chopped fresh parsley
Method
Step 1
In a 6-quart (6 L) slow cooker, combine all ingredients, except chopped parsley. Stir well.
Step 2
Cover the pot and cook on low-heat setting for 8-10 hours or until meat, vegetables, and barley are tender.
Step 3
Turn off the slow cooker and open the lid. Season with more salt if needed.
Step 4
Ladle soup into soup bowls. Sprinkle each bowl with chopped fresh parsley. Serve hot with crusty garlic bread.
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