|Oxtails||2 , cut in 2-inch lengths|
|Garlic||1 Clove (5 gm), finely chopped|
|Onions||4 Medium, sliced|
|Beef broth||3 Cup (48 tbs)|
|Green pepper||1 Medium, chopped|
|Tomatoes||2 Cup (32 tbs), peeled and diced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Pearl barley||2 Tablespoon|
|Ground pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Wash and dry oxtails and cut off as much fat as possible.
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.