In article
>,
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 think you make it up as you go, Terry. Wash the oxtails and cover
them with cold water plus a couple inches and bring to a boil. Add a
bay leaf and a whole onion and a stalk of celery, chunked; some
peppercorns. A little salt. Maybe a carrot, too. Reduce heat and
cook slowly until the cows come home. When the meat's tender, remove it
and strain the broth of the mushy vegetables. Correct the seasoning and
if you're of a mind and can stand the wait, refrigerate the broth
overnight and remove the layer of fat. Back in the kettle with the
broth and the meat and add diced vegetables of your preference, or add
some barley and cook until done. The barley will thicken the soup,
which is why i always like to cook the barley separately and add it to
the pot when all's about done cooking.

I wonder if a splash of red wine would be a good thing to add. I don't
know.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!