Here’s another excellent, nutritious and hearty winter soup.  Please don’t miss this
one.  The flavor is immense.  Very tender and nutritious.  A bowl of this soup is a
meal in itself.  Very popular!

1 package of Oxtail sections (at your supermarket meat department)
2 peeled medium onions (cut up)
1 six ounce can of tomato paste
1 cup of dry barley (rinsed)  DO NOT USE PEARL BARLEY.
1 large stalk of celery (diced)
1 carrot (diced)
1 cup of frozen peas (optional)

Empty the can of tomato paste in a bowl and mix in a little water.  

Brown the oxtails on both sides in a large 12-quart pot using about two-tbs. of
butter or Crisco.  Remove the oxtails from the pot and set them aside on a dish.
Spill out the remaining butter or Crisco (fat) from the pot, being careful to leave
any other “residues” sticking to the bottom of the pot intact.  Flavor resides in
such residues!  Place the browned Oxtails back in to the pot.  Then put the peeled
and cut up onions in to the pot also.  Then put the diced celery and carrots in to
the pot.  Then put one cup of dry barley (rinsed) in to the pot too.  Next put the
tomato paste and water mixture that you made in to the pot with the Oxtails.  Now
put about 4-5 quarts of water in to the pot.  Then put in a half teas. of salt and
black pepper.  Stir.  Boil on a low even heat until Oxtails are tender.  Do not boil
rapidly, just evenly.  Stir soup occasionally while cooking.  DO NOT USE PEARL BARLEY.
Serve and enjoy.  Very rich and special flavor!

You may optionally add one cup of frozen peas at the end of the cooking time then
continue cooking a little longer until peas are heated and cooked.  But make sure
peas are added at the very end or they will turn in to mush!  SERVE and ENJOY.