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    Oxtail and Barley Soup


    Source of Recipe


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    List of Ingredients




    1-tbsp. vegetable oil
    2- lb. oxtails
    2-garlic cloves, minced
    2-bay leaves
    2-each: onions, carrots & celery, diced
    1/2-tsp each: dried marjoram, thyme, savory & sugar
    5-cups water
    21/2-cups beef stock
    1-19oz. can tomatoes, chopped
    1/2-cup dry red wine
    3/4-cup pearl barley
    1/2-pkg. fresh spinach, chopped

    Recipe



    Day 1
    Preheat the oven to 300*F
    Heat oil in a large Dutch oven over med-high heat
    Add oxtail and brown well all over
    Remove to a plate
    Reduce heat to medium and add a little more oil (if necessary)
    Add onions, carrots, celery, garlic and bay leaves
    Cook, stirring for 5 min. or until vegetables are soft
    Add the marjoram, thyme, savory, and sugar
    Stir in water, stock, tomatoes, wine and oxtails
    Bring to boil
    Cover and cook in oven 41/2 to 5 hours
    Remove from oven
    Remove the meat from the bones and add back to pot
    Place in fridge

    Day 2
    Skim fat
    Remove meat from bones returning to pot
    Stir in barley
    Bring to boil
    Reduce heat to med-low & simmer, covered for 25-30 min. or until barley is tender
    Season with salt and pepper to taste
    Discard bay leaves
    Stir in spinach cook, covered 2-4 min. just until spinach is wilted but still bright green


    Note: If Dutch oven has wooden or plastic handles, cover with double thickness of foil

    Serves: 6-8

 

 

 


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