Old-Fashioned Oxtail And Barley Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Oxtails - cut up
1 tablespoon	15ml	Beef drippings or vegetable oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped parsley
1 cup	110g / 3.9oz	Carrot - chopped (large)
2 cups	220g / 7.8oz	Celery ribs - chopped (large)
1		Tomato paste - (6 oz)
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Dried basil
1/4 cup	59ml	Pearl barley - uncooked

Recipe Instructions

In a large kettle or stockpot over medium heat, saute oxtail pieces in drippings until well-colored on all sides. Stir in onion and saute 10 minutes.

Add water, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the parsley, carrot, celery, tomato paste, marjoram and basil. Lower heat, cover and simmer 3 hours. Add barley and simmer 1 hour.

Using a slotted spoon, lift oxtails from the soup. Remove meat and discard the bones. Degrease broth. Add salt and pepper to taste.

Return meat to the soup and reheat. (This tastes better when made the day before.)

This recipe yields ?? servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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