Ingredients
- 2 lb. oxtails
- 21⁄2 qt. water
- 6 peppercorns
- 2 bay leaves
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 1 tsp. salt
- 2 medium potatoes (cubed)
- 3 carrots (chopped)
- 1 c. quick cooking barley or regular
- barley (refer to recipe for when to
- add)
- 1 (16 oz.) can diced tomatoes
Directions
-
Sauté celery and onions till tender. In a slow cooker put water, oxtails, peppercorns, bay leaves, celery, onion, salt, potatoes and carrots. If using regular barley add at this time too. Cover and simmer on low for 8 to 10 hours until the meat, potatoes and barley are tender. Take the meat off the bones and return to the broth. Bring broth to the boil and if using quick cooking barley add now with the tomatoes. Cook 15 minutes more then serve.