Oxtail Soup with Onions and Barley recipes

Oxtail Soup with Onions and Barley recipes
20 Ingredients
  • 3 tablespoons vegetable oil, divided
  • 4 pounds oxtails or beef shanks
  • freshly ground pepper
  • kosher salt
  • 3 large shallots, coarsely chopped
  • 2 medium carrots, peeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 4 garlic cloves, chopped
  • 2 cups dry red wine
  • 4 sprigs flat-leaf parsley
  • 2 sprigs thyme
  • 12 ounces small cipolline or pearl onions
  • kosher salt
  • 3 tablespoons unsalted butter
  • 3 large red onions, thinly sliced
  • 1/3 cup bourbon
  • 2 cups low-sodium chicken broth
  • 1/2 cup pearl barley
  • ground black pepper
  • cornbread
Nutrition
639
32% daily value
7 servings
                                       
                                            high-​fiber
     

Fat

34% 22

Saturated

36% 7

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 26

Fiber

28% 7

Sugars

- 9

Sugars, added

- 0

Protein

125% 62

Cholesterol

38% 114

Sodium

57% 1368

Calcium

14% 136

Magnesium

22% 90

Potassium

46% 1603

Iron

45% 8

Zinc

126% 19

Phosphorus

95% 667

Vitamin A

22% 195

Vitamin C

25% 15

Thiamin (B1)

29% 0

Riboflavin (B2)

42% 1

Niacin (B3)

85% 17

Vitamin B6

81% 2

Folate equivalent (total)

17% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

145% 9

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

28% 22
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