Recipe by CoolMonday
This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.
- 2 lbs oxtails
- 2 1⁄2 quarts water
- 6 peppercorns
- 2 bay leaves
- 2 stalks celery & leaves, roughly chopped
- 1 medium onion, roughly chopped
- 1 1⁄2 teaspoons salt
- 2 medium potatoes, cut into cubes
- 3 carrots or 1⁄2 lb baby carrots
- 1 cup quick-cooking barley
- 1 (16 ounce) can diced tomatoes
Directions See How It's Made
- Saute celery and onions till tender.
- In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
- Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
- When meat is tender, take meat off bones and return to broth.
- Bring broth to boil and add quick-cooking barley and tomatoes.
- Cover and cook for 15 minutes or until barley is tender.
- Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.