Oxtail Soup

Another one of those foods I can’t say I see often these days, but the grocery store on the other side of down is rumored to carry them.
2 oxtails, about 3½ lbs.
¼  cup barley
½ cup chopped onion
½ diced carrot
1 tablespoon salt
¼ teaspoon pepper
1 cup diced potatoes
1 tablespoon chopped parsley
1 tablespoon caramel or kitchen bouquet

Wipe oxtails with damp cloth. Chop at joints, making pieces 1 to 2 inches long. Put on to cook in 2½  quarts cold water, add barley when water boils; reduce heat and simmer gently for 2 hours. then add onion, carrot, salt and pepper, and continue cooking 20 mimutes. Add potatoes and cook until just tender. Remove oxtail, separate meat from bone and return meat to soup. Add parsley and  caramel or other coloring. Serve hot. 5 or 6 servings.

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