Ingredients

• 1 disjointed oxtail or 2 tails, about 2 lbs.
• 1/2 cup sliced onions
• 2 Tbs. butter or fat
• 8 cups water
• 1  1/2 tsp. salt
• 4 peppercorns
• 1/4 cup chopped parsley
• 1/4 cup diced carrots
• 1 cup diced celery
• 1/2 bay leaf
• 1/4 cup barley
• 1/2 cup tomato pulp
• 1 tsp. dried thyme marjoram, or basil
• 1 Tbs. flour
• 2 Tbs. butter
• 1/4 cup dry sherry or Madeira, or ½ cup red wine
• lemon slices

Directions

1. Brown in 2 Tbs. butter or fat:
• 1 disjointed oxtail or 2 tails (about 2 lbs.)
• ½ cup sliced onions
  
2. Add to the above and simmer, uncovered, about 4 1/2 hours:
• 8 cups water
• 1 ½ tsp. salt
• 4 peppercorns
3. Strain, chill, remove fat, and reheat the stock. The meat may be boned and diced and added to the soup later. Add to the stock and simmer 1/2 hour longer or until the vegetables are tender:
• 1/4 cup chopped parsley
• 1/4 cup diced carrots
• 1 cup diced celery
• 1/2 bay leaf
• 1/4 cup barley
• 1/2 cup tomato pulp
• 1 tsp. dried thyme, marjoram, or basil
4. Brown in a skillet 1 Tbs. flour
5. Add and stir until blended 2 Tbs. butter
6. Add the stock slowly, then the reserved meat and vegetables. Season to taste.
7. When thoroughly heated, add (optional): ¼ cup dry sherry or Madeira or ½ cup red wine
8. Serve the soup with slices of lemon