Barleyed Oxtail And Watercress Soup Recipe

• 1 Tbsp. sesame oil
• 2 lb meaty oxtails
• 1 x onion minced
• 3 x garlic cloves chopped
• 1 x bay leaf
• 1/4 tsp thyme Salt to taste Freshly-grnd black pepper to taste
• 8 c. water
• 1/2 c. barley
• 1 x carrot cut paper thin rounds
• 1 c. watercress minced

1. In a Dutch oven, saute/fry the bones, onion, and garlic on high heat in the sesame oil, till the onions are very brown.
2. Add in the water, bring to a boil, then reduce heat and simmer for 2 hrs.
3. When the meat is very tender, remove the bones from the broth.
4. Shred the meat, chop the marrow, then return both to the pot, discarding the bones.
5. Add in the barley, return to a boil, then reduce heat and simmer for about 30 min, till it is very tender.
6. When ready to serve, toss in the sliced carrots and minced watercress and cook on medium heat for 4 to 6 min.
7. The watercress should turn dark, but not olive colored.
8. Comments: Thick and substantial - one bowl will fill you up for a whole day.
9. Serve warm to 4 people.

sesame oil, oxtails, onion, garlic, bay leaf, thyme, water, barley, carrot

Taken from cookeatshare.com/recipes/barleyed-oxtail-and-watercress-soup-79119 (may not work)