Stephencooks

8 servings, 1 cup each

• 2 pounds oxtail pieces
• 1 small onion, sliced
• 2 quarts water
• 1 teaspoon salt
• 1/2 teaspoon peppercorns
• 1/4 cup (packed) parsley, chopped
• 1 medium carrot, peeled and chopped (about 1/2 cup)
• 2 medium celery stalks, chopped (about 1 cup)
• 1 bay leaf
• 1/4 cup uncooked barley
• 1 small tomato, chopped, or 1/2 cup canned tomatoes, cut up
• 1 teaspoon dried thyme
• 1 tablespoon flour
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup dry sherry or red wine

For the optional garnish:

• 1 egg, beaten until light in color
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1 teaspoon minced fresh sage (or 1/4 teaspoon crumbled dried sage)
• 1/2 cup flour
• 2 tablespoons milk
• 2 cups vegetable oil for frying

Method

1. Brown the oxtail pieces in a Dutch oven or heavy soup pot. When some of the fat has melted add the onions to the pan and continue to brown the meat, stirring.

2. Add the water, 1 teaspoon salt and the peppercorns to the pan. Simmer on very low heat, uncovered, 4 - 5 hours.

3. Add the parsley, carrots, celery, bay leaf, barley, tomato and thyme. Simmer another half hour.

4. Strain the soup. Separate the meat from the bones, chop and reserve, refrigerated. Discard other solids. 

5. Refrigerate the broth, covered, overnight. Remove and discard all solidified fat from the soup.

6. Melt the butter in a pan large enough to contain the broth.  Let the butter foam for a few seconds on medium heat. Add the flour and cook, stirring, another minute.

7. Add the broth and the reserved meat and stir to combine. Warm gently on medium heat, stirring occasionally. Season to taste.

8. If possible, refrigerate for a day before serving, then reheat gently, stirring occasionally. Stir in the wine or sherry just before serving.

Optional fritter garnish:

1. Mix the egg, salt, paprika, sage, flour and milk until smooth.

2. Heat the vegetable oil in a medium saucepan to 365º.

3. Drop the batter through a colander into the hot fat and fry until golden brown. Drain in a sieve over paper towel.

(Fritters may be made up to a day ahead of time and, when completely cooled, stored in a sealed plastic pouch.)

Nutritional Estimate (Soup) 8 Servings, 1 cup each. Per serving: 114 Calories; 8 g Total Carbs; 2 g Dietary Fiber; 1 g Sugars; 4 g Fat; 22 mg Cholesterol; 305 mg Sodium; 6 g Protein. Weight Watchers: 2 points.

Nutritional Estimate (Fritter garnish) 8 Servings. Per serving: 37 Calories; 5 g Total Carbs; 0 g Dietary Fiber; 0 g Sugars; 1 g Fat; 27 mg Cholesterol; 83 mg Sodium; 2 g Protein. Weight Watchers: 1 point.

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