Eastern European Oxtail Barley Soup

Eastern European Oxtail Barley Soup

3 quarts water (cold)
1 bay leaf
6 black peppercorns
1 cup barley (not quick-cooking, rinsed)
2 pounds oxtails (rinsed and patted dry)

  • First step is In a large Dutch oven over medium heat, you must brown the oxtails on all sides. There should be enough natural fat, so additional oil is unnecessary. Remove oxtails and discard any rendered fat in the pan.
  • And then, Add water and oxtails to the pan. Bring to a boil, skimming off any frothy foam that comes to the surface. Add barley, bay leaf, peppercorns, garlic, celery, onion and beef base. Bring back to a boil, cover, reduce heat to low and simmer for 1 hour.
  • And then, visit for full instruction : https://www.veggietables.net/oxtail-barley-soup/

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