STARRETT’S HARDY OXTAIL SOUP

Ingredients:

2 pounds oxtails

(meaty beef ribs or similar beef bones may be used in place of oxtails if oxtails are not available)

2 ½ quarts water

6 peppercorns

2 bay leaves

2 stalks chopped celery (include some of the leaf)

1 medium onion, chopped

1 ½ teaspoons salt

2 medium potatoes, cut into pieces

3 sliced carrots

1 cup barley (optional)

1 can stewed or diced tomatoes

2 tablespoons olive oil

Directions:

In a small skillet, saute celery and onions till tender. Put all the ingredients in a crock pot. Cover and cook on low for 8- 10 hours or until meat is tender and potatoes, carrots, and barley are done.