Oxtail Soup Recipe
Ingredients
| Oxtails | 2 Pound | |
| Onion | 1 Medium | |
| Carrots | 2 | |
| Celery | 1 Cup (16 tbs) | |
| Parsley flakes | 1/4 Cup (16 tbs) | |
| Barley | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Simmer oxtails in 6 cups water in large saucepan for 1 hour or until oxtails are tender.
Remove bones from oxtails and broth.
Chop onion, carrots and celery coarsely; add to broth.
Season with salt and pepper; add parsley and barley.
Simmer, covered, for 40 min- utes longer or until vegetables are tender.
Remove bones from oxtails and broth.
Chop onion, carrots and celery coarsely; add to broth.
Season with salt and pepper; add parsley and barley.
Simmer, covered, for 40 min- utes longer or until vegetables are tender.
Chef
