"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


  Tried it? Rate this Recipe:


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.

Edna Owen
Added: Wednesday, May 31, 2006


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

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:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!