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OXTAIL BARLEY SOUP Recipe

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This recipe for OXTAIL BARLEY SOUP, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 oxtails, cut into two-inch lengths (about 2 1/4 pounds)
1/4 c sifted flour
1 tbsp shortening
1 minced clove garlic
4 medium size onions, sliced
1 green pepper, chopped
2 c diced fresh tomatos
1 quart boiling water
1 1/2 c red dinner wine
1 tbsp salt
1 tsp sugar
1/2 tsp pepper
1/2 c pearl barley
6 carrots, pared and quartered

Directions:
Directions:
Roll oxtail in flour; brown in heated shortening in Dutch oven. Remove meat; add garlic and onions to pan and cook until golden. Return meat to pan; add green pepper, tomatoes, water, wine, salt, sugar and pepper. Bring to a boil; add barley. Cook and simmer 1 1/2 hours, stirring now and then so barley will not stick to bottom of pan. Add carrots; cook until tender 20-30 minutes longer. Skim off any fat from soup. Taste broth and add more salt, if necessary.

Number Of Servings:
Number Of Servings:
6

 

 

 

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