Instructions: In a large kettle or stockpot over medium heat, saute oxtail pieces in drippings until well-colored on all sides. Stir in onion and saute 10 minutes.

Add water, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the parsley, carrot, celery, tomato paste, marjoram and basil. Lower heat, cover and simmer 3 hours. Add barley and simmer 1 hour.

Using a slotted spoon, lift oxtails from the soup. Remove meat and discard the bones. Degrease broth. Add salt and pepper to taste.

Return meat to the soup and reheat. (This tastes better when made the day before.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.