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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this lamb dish for something different. Ingredients:
2 lbs. of disjointed oxtails or meaty lamb bones |
2 tbsp. of olive oil |
1 c. of barley |
2 qts. of cold water |
3 cloves of minced garlic |
1 large onion |
2 large peeled and sliced carrots |
2 sliced celery stalks |
1/2 c. of freshchopped parsley |
1 bay leaf |
1 1/2 tsp. of salt |
1/2 tsp. of pepper |
2 tbsp. of ketchup (optional) |
Directions:
1. First you want to rinse oxtails in cold water and pat them dry. I
2. Next in a large kettle, brown oxtails over high heat in olive oil.
3. Make sure to not cook through.
4. Now add onion, garlic, and carrots until meat starts being cooked.
5. Then stir in water, barley and oxtails.
6. Next add remaining ingredients, except parsley, salt, pepper, and ketchup. Then you can bring to a boil; reduce flame.
7. Cover with a lid and cook approx 2 hours.
8. Season with salt and pepper, to taste.
9. Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender.
10. Now pour in broth till it thickens.
11. With your fingers take meat off bones and return it to soup.
12. The fat off the soup needs to be skimmed.
13. You will need to remove bay leaf.
14. Ladle up and serve!
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