Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 2 pounds oxtails or meaty beef shanks

  3. 1-1/2 cup sliced carrots

  4. 1 cup chopped onion

  5. 1 cup chopped celery

  6. 1 cup sliced leeks

  7. 1/2 green pepper, chopped

  8. 1 can (28 ounces) crushed tomatoes

  9. 4 beef bouillon cubes

  10. 2 teaspoons onion powder

  11. 1-1/2 teaspoons garlic powder

  12. 1 teaspoon pepper Salt to taste

  13. 6 quarts water

  14. 1 cup medium pearl barley Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.


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