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Ingredients
| unsweetened baking chocolate squares: 2 1/2 1oz squares |
| peppercorns: 6 oz |
| bay leaf: 2 |
| celery: 2 stalks |
| onions: 1 |
| salt: 1 1/2 tsp |
| white potatoes: 2 whole potatoes |
| carrots: 3 |
| Bisquick: 1 cup |
| diced ham: 14 oz |
Slow Cooker (Crock Pot) Oxtail Barley Soup
Credit: www.food.com
User rating:
-
Prep Time
30 min -
Cook Time
75 min -
Servings
6 serving(s)
Tags
2
In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
3
Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
4
When meat is tender, take meat off bones and return to broth.
5
Bring broth to boil and add quick-cooking barley and tomatoes.
6
Cover and cook for 15 minutes or until barley is tender.
7
Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.