Linda’s Mouthwatering Oxtail Soup!

1. Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.

2. Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.

3. Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.

4. Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

5. While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.

6. Remove bones and bay leaves from soup before serving.

Tips

Substitute beef bouillon granules with 6 bouillon cubes if desired.