Oxtail soup with onions and barley from Bon Appétit Magazine, March 2013 (page 108)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef shanks for oxtail.

  • jumali on March 20, 2013

    The absence of comments to this recipe on the BA website should have been a warning to me. I could have flown to Europe in the time it took to make this soup! It's very hearty--I'll give it that. Almost leaden. There was virtually no liquid left after the barley was cooked, so I added some water before serving. I thought the bourbon gave it an unappetizing sweetness, even after it cooked off, so I added a dash of sherry vinegar which helped tremendously. The whole onions seemed to take on an odd texture and were out of place. There are plenty of other beef barley soup out there--I'm sure many of them are better than this.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.