Oxtail Soup

When I was a little girl, my Dad used to make this. The smell filled the air, and on a cold wintery night, nothing was more warming than this soup! Sometimes you can find whole oxtails, but usually they're already cut up for you. I suggest the latter. I would suggest using whole barley rather than instant, but the choice is yours. 

• about 2 lbs of oxtails
• 1 tbsp flour
• 3 tbsp melted butter or olive oil
• 1/2 cup diced celery
• 2 tbsp chopped parsley
• 1 bay leaf
• 2 tbsp barley
• 1 tbsp salt
• 1 tsp Worcestershire sauce
• 1/4 cup Sherry Wine
• 2 quarts water or soup stock

1. Wash, drain, and dry oxtails 
2. dust with flour
3. Brown in oil
4. Add water or stock
5. Simmer 3 hours 
6. Remove oxtail
7. add celery, parsley, bay leaf, barley, salt, and Worcestershire sauce
8. Cook another 20 minutes 
9. remove bay leaf
10. Remove meat from the oxtail and cut it finely
11. Add to the soup with Sherry.