Slow Cooker (Crock Pot) Oxtail Barley Soup Recipe
A hearty and comforting dish that brings warmth to any meal, this Slow Cooker Oxtail Barley Soup holds a special place in my heart, as it was a family favorite during my childhood. The richness of the oxtail combined with tender vegetables and nourishing barley creates a perfect balance of flavors. Though oxtails may be a bit tricky to find, I promise the effort is worth every delicious spoonful. This recipe is not only a nod to the past but a timeless meal to enjoy with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 2 cups |
| Peppercorns | 2 1/2 teaspoons |
| Bay leaves | 6 |
| Celery & leaves | 2 stalks |
| Onion | 2 medium |
| Salt | 1 teaspoon |
| Potatoes (peeled & diced) | 1 1/2 pounds |
| Carrots (peeled & sliced) | 2 medium |
| Quick-cooking barley | 3/4 cup |
| Diced tomatoes | 1 can (14.5 oz) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 199.1 kcal |
| Fat | 1 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 637.4 mg |
| Carbohydrates | 43 g |
| Fiber | 9.2 g |
| Sugar | 5.3 g |
| Protein | 6.5 g |
Instructions
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Prepare the Vegetables: Begin by sautéing the celery and onions in a pan over medium heat until they are soft and aromatic, about 5-7 minutes. Set aside.
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Combine Ingredients in the Slow Cooker: Add water, oxtails, diced potatoes, sliced carrots, peppercorns, bay leaves, sautéed celery and onions, and salt into the slow cooker. If you are using regular barley, add it now.
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Slow Cook the Soup: Cover the slow cooker and set it to low for 8-10 hours, allowing the oxtail to become tender and the potatoes and carrots to fully cook. The broth will become rich and flavorful as it simmers.
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Shred the Oxtail Meat: Once the oxtail is tender, remove the meat from the bones and return the shredded meat to the broth.
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Add Barley & Tomatoes: Bring the soup to a boil, then stir in the quick-cooking barley and diced tomatoes. Reduce the heat and cover the slow cooker. Cook for an additional 15 minutes, or until the barley is tender.
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Serve & Enjoy: Taste the soup for seasoning, adding more salt or pepper as needed. Ladle into bowls and serve hot, garnished with fresh herbs if desired.
Notes:
- If oxtails are unavailable, you can substitute beef shanks, neck bones, or other meaty bones in their place for a similar result.
- This soup yields about 3 1/2 quarts and serves 6 people comfortably, making it ideal for a cozy dinner with leftovers to enjoy.
With its rich broth, tender meat, and hearty vegetables, this Slow Cooker Oxtail Barley Soup is sure to become a staple in your home, just as it was in mine. The slow cooking method allows the flavors to meld together beautifully, creating a deliciously satisfying meal for all to enjoy.
