Photo: Cala
Oxtail and Barley Soup Recipe
10 ingredients
6 to 8 servings
openrecipes
During the past few years, chefs have taken everyday meats that were historically considered poor man's cuts and glamorized them with special treatments. Inspired...
Estimated Nutrition (whole recipe, rough)
544
Calories
7g
Protein
26g
Fat
70g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 pounds meaty oxtails, cut into 3-inch pieces
- 2 tablespoons vegetable oil
- 1/2 cup dry red wine
- 9 cups water
- 1 tablespoon unsalted butter
- 1 small turnip, peeled and cut into medium dice
- 1 medium carrot, medium dice
- 1/2 medium white onion, medium dice
- 1/3 cup pearl barley
- 1 medium bay leaf
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes