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OXTAIL BARLEY SOUP Recipe

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This recipe for OXTAIL BARLEY SOUP is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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