• 1 ½ # oxtail

• 2-3 T. oil

• 1 chopped onion

• 1 chopped carrot

• 8 oz. or 2/3 cup shredded celery

• 6 cups water

• 1 bay leaf

• 1 T washed pearl barley

• 1 t salt

• ½ t pepper

• ½ cup red wine

• 2 T chopped parsley

Chop oxtail into joints; roll in flour and brown in hot oil.  Add vegetables, water, barley, and bay leaf.  Bring to boil and simmer 2 hours.  Season with salt and pepper and continue to simmer one more hour.  Take tails out, cut off meat and return it to broth.  Add wine and simmer 5 minutes.  Add parsley and serve.