This lasts a good while, and is generally inexpensive. *package of Oxtails at New Sagaya and in some stores is usually around $5-$7* It lasts a week and is delicious! Ribs can be substituted as well.
Medium stewpot, or Large
2 fair-sized turnips, cubed about 1 centimeter
2 parsnips, sliced crosswise (might have to cut the slices in half for eating
2 bunches of green onions
2 carrots, sliced crosswise
1 cup of barley
1 package of beef Oxtails or two, depending on your meat craving.
Salt and Pepper to Taste
*I usually add a pinch of Thyme and Rosemary or Marjoram to the mix to taste*
Fill the pot about half to three-quarters. Boil the Oxtails, parsnips, and carrots until tender, around 45 minutes or so. Let the soup mix cool and gel, there should be oils solidified at the top. Scoop that layer off and dump it, unless you find a use for it. It's just fat and excess oils, really...
After that, bring to a simmer and add the turnips, barley, and green onions. When the barley is done, the soup is done. Season to taste!
Medium stewpot, or Large
2 fair-sized turnips, cubed about 1 centimeter
2 parsnips, sliced crosswise (might have to cut the slices in half for eating
2 bunches of green onions
2 carrots, sliced crosswise
1 cup of barley
1 package of beef Oxtails or two, depending on your meat craving.
Salt and Pepper to Taste
*I usually add a pinch of Thyme and Rosemary or Marjoram to the mix to taste*
Fill the pot about half to three-quarters. Boil the Oxtails, parsnips, and carrots until tender, around 45 minutes or so. Let the soup mix cool and gel, there should be oils solidified at the top. Scoop that layer off and dump it, unless you find a use for it. It's just fat and excess oils, really...
After that, bring to a simmer and add the turnips, barley, and green onions. When the barley is done, the soup is done. Season to taste!
