MOM’S HEARTY WINTER KITCHEN OXTAIL SOUP
Here’s another excellent, nutritious and hearty winter soup. Please don’t miss this one.
The flavor is immense. Very tender and nutritious. A bowl of this soup is a meal in
itself. Very popular!
1 package of Oxtail sections (at your supermarket meat department)
2 peeled medium onions (cut up)
1 six ounce can of tomato paste
1 cup of dry barley (rinsed) DO NOT USE PEARL BARLEY.
1 large stalk of celery (diced)
1 carrot (diced)
1 cup of frozen peas (optional)
Empty the can of tomato paste in a bowl and mix in a little water.
Brown the oxtails on both sides in a large 12-quart pot using about two-tbs. of butter or
Crisco.
Remove the oxtails from the pot and set them aside on a dish.
Spill out the
remaining butter or Crisco (fat) from the pot, being careful to leave any other “residues”
sticking to the bottom of the pot intact. Flavor resides in such residues!
Place the
browned Oxtails back in to the pot.
Then put the peeled and cut up onions in to the pot
also.
Then put the diced celery and carrots in to the pot.
Then put one cup of dry barley
(rinsed) in to the pot too.
Next put the tomato paste and water mixture that you made in
to the pot with the Oxtails.
Now put about 4-5 quarts of water in to the pot.
Then put in
a half teas. of salt and black pepper.
Stir.
Boil on a low even heat until Oxtails are
tender. Do not boil rapidly, just evenly.
Stir soup occasionally while cooking. DO NOT
USE PEARL BARLEY.
Serve and enjoy.
Very rich and special flavor!
You may optionally add one cup of frozen peas at the end of the cooking time then
continue cooking a little longer until peas are heated and cooked. But make sure peas are
added at the very end or they will turn in to mush!
SERVE and ENJOY.
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