Mystery Barley Soup - cooking recipe

Ingredients

1 beef oxtail (about 2 lb.), disjointed
1/2 c. chopped onions
8 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/2 c. chopped carrots
1 c. chopped celery
1/4 c. barley
1 (12 oz.) can tomato juice
2 Tbsp. chopped black licorice
1/2 tsp. marjoram
1/2 tsp. basil

Preparation

In a 5-quart Dutch oven, cook oxtail pieces over medium heat until lightly browned.
Add onions and cook until tender. Add water, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients.
Simmer until barley is cooked, about 45 minutes.
Skim off excess fat before serving.