Thick Oxtail Soup
|Oxtails||2 1⁄2 Pound, cut up|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Celery ribs||2 , chopped|
|Water||7 Cup (112 tbs)|
|Hulled barley||1⁄2 Cup (8 tbs)|
|Dried lentils||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Minced parsley||2 Tablespoon|
Combine oxtails, onions, garlic, celery, salt and water; cover, bring to boil and cook 1-1/2 hours at low boil.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.