|Celery||1 Cup (16 tbs)|
|Parsley flakes||1⁄4 Cup (4 tbs)|
|Barley||1⁄3 Cup (5.33 tbs)|
Simmer oxtails in 6 cups water in large saucepan for 1 hour or until oxtails are tender.
Remove bones from oxtails and broth.
Chop onion, carrots and celery coarsely; add to broth.
Season with salt and pepper; add parsley and barley.
Simmer, covered, for 40 min- utes longer or until vegetables are tender.