Oxtail Soup - cooking recipe

Ingredients

2 lb. disjointed oxtails
seasoned flour
2 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic
1/4 c. shredded parsley
1/2 c. diced carrots
1 c. diced celery
1 bay leaf
1/4 c. pearl barley
1/2 c. tomato puree
1 tsp. each: basil, thyme and marjoram
1/2 c. red wine
8 c. water
salt
6 peppercorns

Preparation

Brown oxtails in oil after dredging in seasoned flour.
Reserve in same soup pot.
Saute carrots, celery, onion and garlic in frypan; reserve.
Add water, salt and peppercorns to soup pot. Simmer for 4 1/2 hours.
Add sauteed vegetables, tomato puree, barley and herbs.
Simmer for 1/2 hour.
Add wine and correct seasoning and serve.