|Salt pork/Bacon||1 Small|
|Oxtail||1 , cut into pieces at the joints|
|Ground black pepper||To Taste|
|Water||8 Cup (128 tbs)|
|Carrot||1 Medium, sliced|
|Leek||1 , thinly sliced|
|Onion||1 , chopped|
|Stalk celery||1 , sliced|
|Potato||1 Medium, peeled and cubed|
|Lean bacon||1⁄4 Pound, finely chopped|
|Chopped parsley||2 Tablespoon|
Rub a large heavy pan with the salt pork.
Place it in the pan with the oxtail, salt, pepper, thyme, bay leaf, parsley and water and bring to a boil.
Lower the heat, partially cover and simmer slowly 4 hours.
Strain the broth and remove the meat from the oxtail joints.
Return the meat to the strained broth and add the barley or rice.
Cover and cook over low heat 30 minutes.
Add the carrot, leek, onion, celery, potato and bacon and simmer, covered, 30 minutes more.
Taste for seasoning and add Madeira.
Garnish each serving with parsley.