Beef Ox Tail

In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.

Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.

Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley. Yield: 24 servings (6 quarts).

INGREDIENTS

• 2 pounds oxtails or meaty beef shanks

• 1-1/2 cup sliced carrots

• 1 cup chopped onion

• 1 cup chopped celery

• 1 cup sliced leeks

• 1/2 green pepper, chopped

• 3 tablespoons butter

• 1 can (28 ounces) crushed tomatoes

• 4 beef bouillon cubes

• 2 teaspoons onion powder

• 1-1/2 teaspoons garlic powder

• 1 teaspoon pepper

• Salt to taste

• 6 quarts water

• 1 cup medium pearl barley

• Chopped fresh parsley