Barley Ox-tail Soup

Ingredients

• Cut four ox tails in pieces
• with water flavored with onion, pepper, and salt
• carrots
• onions
• four tablespoons whole barley
• from six to eight shallots
• add some wine

Method

1. 1

   Cut ox tails and select nice pieces for garnishing.

2. 2

   Cook separately with water, onion, pepper, and salt.

3. 3

   Cook the rest of the ox tail with hot water, carrots, onions, pepper, and salt for four hours.

4. 4

   Strain and skim the soup.

5. 5

   Cook barley separately and add to the soup.

6. 6

   Let cook for 1 to 1.5 hours, adding shallots.

7. 7

   When ready, add wine and serve with ox tail pieces.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 52. The excerpt below is the record exactly as published.

Barley Ox-tail Soup (Pot age aux Queues de Bceuf, a l’Orge ) Cut four ox tails in pieces and select the nicest pieces for the garnishing of the soup and cook separately with water flavored with onion, pepper, and salt. The rest of the ox tail put on the stove with hot water, carrots, onions, pepper, and salt and cook four hours until well done. Strain the soup up and skim. During the time cook four tablespoons whole barley; skim and add to the soup. Let cook for one to one and a half hours. Skim now and then; add from six to eight shallots. When ready add some wine

Cook this with the app: pantry check, scaling, and the assistant.