With rice and beans (perhaps black, red, or pinto are preferable), this spicy chicken dish with a tomatillo sauce tastes best. You can easily add extra chilies to the meal, like a serrano pepper, to make it hotter.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 7 |
Ingredients
- 2 ounces dried mushrooms
- 3 pounds beef oxtail
- 6 cups water, divided
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 turnip, peeled and diced
- 2 tablespoons brandy (Optional)
- ½ cup barley
- 3 teaspoons salt
- ½ teaspoon dried savory
- ¼ teaspoon ground black pepper
- 1 bay leaf
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Trim off fat from oxtails. Spread on a shallow roasting pan.
- Roast oxtails in the preheated oven for 45 minutes.
- While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
- Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
- Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
- Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 5 g |
| Protein | 63 g |
| Saturated Fat | 11 g |
| Sodium | 1409 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good. A little bit tedious. I will make it again.
great! with super good flavor and it will keep you warm during winter,plus very easy to make.
This was my first attempt at oxtail anything & am happy to say that the seniors at the local center I cook for loved this soup, the only thing they wanted was some cabbage, so next time I think I’ll add that as well. Great hit, thanks for sharing!!
Very good we liked this a lot. Even better the second day.
I love OxTail Soup, this is easy and very very good.
Very disappointing. You can’t roast meat at 450 deg F without filling the house with smoke. The resultant soup had an unusual, less than inviting taste.
Robust flavor and it got better as a left over reheated. A very satisfying “comfort food” on dreary winter days.