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Nutrition Facts
Serving Size 1 (635g) Recipe makes 6 servings The following items or measurements are not included below: oxtails 6 peppercorns
Calories 205
Calories from Fat 9		(4%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 793mg		33%
Potassium 786mg		22%
Total Carbohydrate 44.9g		14%
	Dietary Fiber 9.3g	37%
	Sugars 6.0g
Protein 6.4g		12%
detailed view... how is this calculated?

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Slow Cooker (Crock Pot) Oxtail Barley Soup

Recipe #94718 | ½ day | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: CoolMonday
Jun 30, 2004

This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.

SERVES 6 , 3 1/2 quarts (change servings and units)

Ingredients

2 lbs oxtails
2 1/2 quarts water
6 peppercorns
2 bay leaves
2 stalks celery & leaves, roughly chopped
1 medium onion, roughly chopped
1 1/2 teaspoons salt
2 medium potatoes, cut into cubes
3 carrots or 1/2 lb baby carrot
1 cup quick-cooking barley
1 (16 ounce) can diced tomatoes

Directions

1
Saute celery and onions till tender.
2
In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
3
Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
4
When meat is tender, take meat off bones and return to broth.
5
Bring broth to boil and add quick-cooking barley and tomatoes.
6
Cover and cook for 15 minutes or until barley is tender.
7
Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.

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Featured Reviews for This Recipe

From: Chef #1092088

On Dec 23, 2008

I found this recipe very bland. I think 2-1/2 qts of water is too much or it needs to be spiced up.

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From: Ilysse

On Nov 22, 2008

This was very yummy, everyone loved it. I left out the celery and peppercorns and added a sweet potato. I also didn't measure the water, just filled the pot until it covered everything. This was a great meal after a chili afternoon at the park. Thanks for posting.

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From: Chef #106262

On Nov 21, 2008

wow! Great taste. The only change I made was to coat oxtails in flour and brown them on all sides before putting them in the crockpot. A definite keeper!

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From: MrsDoty

On Jan 19, 2007

My DH & I loved this recipe! It's hands down, the easiest Oxtail Soup I'ev ever made. I made two small amendments: 1) I browned the oxtails in the oven under a high broiler for 3 minutes per side for some extra flavor. 2)I doubled the amound of carrots and cut them into 1" slices on the bias. We'll be making this again. Thanks for posting!

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