Ingredients
2 pounds oxtails or meaty beef shanks1-1/2 cup sliced carrots1 cup chopped onion1 cup chopped celery1 cup sliced leeks1/2 green pepper, chopped3 tablespoons butter1 can (28 ounces) crushed tomatoes4 beef bouillon cubes2 teaspoons onion powder1-1/2 teaspoons garlic powder1 teaspoon pepperSalt to taste6 quarts water1 cup medium pearl barleyChopped fresh parsley
Preparation
In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.
Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.
Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.
