Oxtail Soup

This is an oldie but goodie that a few folks will recognize from their childhood. The bone broth is what gives this soup it's rich flavor.

4 or 5 oxtail bones in 3 - 4 quarts water
Herb blend  (There are several that might work. One called Garlic and Herb Sensation by Spice Hunter seems to work well.)
Salt and pepper
 
Simmer for several hours until meat has fallen off bones Scoop out bones with a slotted spoon.
Refrigerate overnight and remove most, but not all, of the fat layer that has risen to the top.
Return to simmer. This is what the bones will look like when the meat has fallen off. There may also be a few smaller pieces to fish out.

Add some more herb mix and salt and pepper and 3/4 cup red wine. A Cabernet or Merlot, among many others, would be fine.

After the soup is reduced about 1/2 inch, add 3/4 cup pearl barley.
While barley is cooking, chop and saute the following vegetables in olive oil:
1 cup each of
Carrots
Leeks
Onion
Celery
Parsnips
Peeled tomatoes with seeds removed

Add 1 cup chopped mushrooms and 4 - 6 cloves minced garlic to the saute mix just before finishing.

Do not let the vegetables get soft. Add herbs and salt to the saute mix.

Add vegetables to the soup about 45 min before serving.

Serve with crackers or slices of avocado.

Note: The soup is actually made with beef tail bones. No oxen are needed.

Learn something new everyday or you're cheating yourself. Emeril Lagasse