Quick and Easy

Hearty oxtail and barley soup

This oxtail and barley soup is rib-stickingly hearty and with the latest food trend being bone broth, it's a great reminder that soups like this old favourite have been around forever. It’s perfect for cold winter days!
Hearty oxtail and barley soupTodd Eyre
6
3H

Ingredients

Method

1.Place all the ingredients in a large saucepan and bring to the boil, then gently simmer with the lid on for 2 hours. Cool and skim off the fat, then bring to a simmer for a further hour or so.
2.Check for seasoning, then add more salt or pepper to taste.
3.Flake meat from the bone and serve on top of the soup along with the parsley leaves, discarding the bones. Serve with warm bread and butter.
  • Replace the liquid with vegetable water if you have any in the fridge or freezer. – Don’t throw away stalks of cauliflower or broccoli as these can be added to soups and stews.
Note

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