How to make it

  • First you want to rinse oxtails in cold water and pat them dry. I
  • Next in a large kettle, brown oxtails over high heat in olive oil.
  • Make sure to not cook through.
  • Now add onion, garlic, and carrots until meat starts being cooked.
  • Then stir in water, barley and oxtails.
  • Next add remaining ingredients, except parsley, salt, pepper, and ketchup. Then you can bring to a boil; reduce flame.
  • Cover with a lid and cook approx 2 hours.
  • Season with salt and pepper, to taste.
  • Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender.
  • Now pour in broth till it thickens.
  • With your fingers take meat off bones and return it to soup.
  • The fat off the soup needs to be skimmed.
  • You will need to remove bay leaf.
  • Ladle up and serve!

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