Serves: 2
Total Calories: 651

4 tablespoons vegetable oil
4 pounds oxtails cut into 2-inch lengths
2 quarts water
1 onion large, chopped
2 cups carrots diced
1 cup turnips diced
1 cup celery diced
1 bay leaf
1/2 teaspoon thyme dried, crushed
4 to 5 peppercorns whole
1 1/2 teaspoons salt or to taste
3/4 cup pearl barley
1 cup potato diced
1/2 pound mushrooms fresh, sliced
Salt and freshly ground pepper to taste
Paprika

In large, heavy kettle heat 1 tablespoon vegetable oil add oxtail pieces and brown well. Add water and bring to boil skim for 15 minutes as residue rises to surface. Meanwhile, heat 2 tablespoons oil in large skillet lightly brown onion, carrots, turnip, and celery. Add to soup kettle after the 15 minutes of skimming is completed. Bring to boil add bay leaf, thyme, peppercorns, and salt cover and simmer for 2 hours. Remove oxtail pieces chill broth. Trim meat off bone and discard bones. Skim fat off broth, return meat to kettle, add barley, and bring to boil. Meanwhile, heat remaining 1 tablespoon oil in skillet and sauté potatoes and mushrooms over high heat, stirring, for 5 minutes. Add to kettle, bring to boil, and simmer for 40 to 45 minutes or until barley is tender. Remove from heat and correct seasoning with salt and pepper. Add a dash of paparika to each serving.

Nutritional Facts:

Serves: 2
Total Calories: 651
Calories from Fat: 240

More Recipes from the Meal-In-One Favorites Cookbook:
Chicken Gumbo With Rice
Chicken Nugget Soup
German Oxtail Stew
German Pea Soup
Tuna-Shrimp Chowder
Turkey Chowder