On Sun, 20 Jan 2008 05:56:11 -0800 (PST), TerryinDTW
> wrote:

>Does anyone have a good Oxtail soup recipe? My mother used to make it
>with barley, and sadly, that is all remember.
>
I would imagine you'd make it like any other beef and barley soup.

Here's a recipe I snagged from Cooks.com. I would do it a similar
way, because I like thyme and bay is a nice addition - except I'd only
use one leaf. I might add a few drops of (Lea & Perrins)
Worcestershire if it needed a little extra oomph - no more than 1/4
tsp. Refrigerating overnight would be optional for me and I'd rather
use the parsley in a garlic/butter mixture for garlic bread.


OXTAIL SOUP WITH BARLEY

2 lb. oxtails, disjointed
2 qt. water
1/2 c. pearl barley
2 med. onions, sliced
3 ribs celery, chopped
3 carrots, cut in 1/4 inch slices
2 bay leaves
2 tsp. salt
1/2 tsp. each pepper and thyme
1/2 c. chopped fresh parsley

Combine all ingredients except parsley in large kettle or Dutch oven.
Bring to boil, reduce heat, cover and simmer 2 1/2 to 3 hours, or
until meat falls from bones. With slotted spoon remove oxtails and
cool. Cut any meat from bones and return meat to soup. Refrigerate
overnight.

Next day lift off fat and discard. Heat and season soup with more salt
and pepper, if desired, and sprinkle with parsley. Good with crusty
bread.

Makes 6 servings.

--
See return address to reply by email
remove the smiley face first