Crockpot Oxtail Barley Soup
Crockpot Oxtail Barley Soup is a rich, hearty, flavorful way to fill up on a cold winter day while enjoying the health benefits of bone broth.
- 1 lb beef oxtails
- 1 carrot sliced
- 1 parsnip sliced
- 1 14.5 oz can diced tomatoes
- 1 medium onion diced
- 1 cup whole, uncooked barley
- 4 cups beef broth
- 2 whole star anise
- 1 Tbs whole allspice
- 2 Tbs olive oil
Drizzle the olive oil into a medium skillet and brown the oxtails.
Place the whole allspice and whole star anise into an herb diffuser.
Place the browned oxtails, sliced carrot and parsnip, barley, onion, and beef broth into the crockpot.
Add the herb diffuser containing the spices.
Cook on low for 5-6 hours.
Oxtail soup can be pretty fatty. Before serving, you may want to use a spoon to remove some of the fat floating on the top.