Ox tail Soup

It has been cold and rainy here lately. It's rained everyday since Christmas. The rain is not steady anymore, but the wind has started. The wind kicks up a little bit more, a precursor to the spring wind storms that blow off the ocean. So we need something warm, something rich and cozy. Cue Oxtail Soup. It's mmmm, mmm meaty.


Oxtail Soup

3 pounds oxtail
1 large onion coarsely chopped
1 tbsp garlic minced
1 bay leaf
2 cups beef bouillon
1 tbsp vinegar
3 large carrots sliced
1 cup diced celery
1/2 cup barley
1/4 cup wild rice

In the bottom of medium pot, brown oxtail pieces on all sides. Add onion and garlic, sautee until onion just begins to turn clear. Add boullion, vinegar, bay leaf, and 2 cups water. Cover and simmer about 2 hours. Add barley, rice and vegetables and simmer another 45 minutes or so until meat and vegetables are tender. Remove bay leaf and salt and pepper to taste.