Ox Tails!

My Bushie's ox tail soup is one of my fondest memories. Along with her famous crab apples, it was worthy of begging for her to make - even in the heat of summer. I love ox tail soup.

Today, at Kroger, while browsing in the meat section, I saw ox tails. I immediately called my mom to see if she had Bushie's recipe and she told me that it was simple enough to make - so into the cart they went.

After checking a few sources - inlcuding the web and Joy of Cooking, I was pretty convinced that it was indeed as simple as it sounded. It smells FANTASTIC and as soon as I run out and get some barley - I'll be in heaven.

Bushie's Ox Tail Soup
1 package oxtails (10-12 small ox tails)
3-4 medium carrots
3-4 stalks of celery
3 medium spring onions
1 cup barley
salt & pepper to taste
beef boullion

In a large stock pan or dutch oven, cover the ox tails with water and bring to a boil. Boil for 45 minutes. Chop the carrots, onions and celery. Reduce the heat to medium, add the chopped vegetables, salt and pepper. Simmer for 2 hours, until ox tails are fork tender, keeping water level higher than the ox tails.

Add boullion to taste and cooked barley. (alternatively, barley could have been added earlier and cooked with the soup - but I didn't have any, so I had to add it later.)

Enjoy.