Melba's Jammin' wrote:

> II 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.

For oxtail soup I would use beer.