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On Tue, 04 Dec 2018 13:45:21 -0400, wrote:

>On Tue, 4 Dec 2018 12:17:43 -0500, S Viemeister
> wrote:
>
>>On 12/4/2018 11:06 AM, jmcquown wrote:
>>> On 12/4/2018 10:56 AM, wrote:
>>>> On Tue, 4 Dec 2018 10:24:21 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> I bought some oxtails yesterday.* Even though winter weather isn't
>>>>> really upon us in southern SC, I love oxtail soup.
>>>>>
>>>>> I've made it many times before but I'm just wondering if you have a
>>>>> particular tried and true recipe you adore.* If so, please share it!
>>>>>
>>>>> Jill
>>>>
>>>> It's merely a stew, oxtails don't need additives, other than pearl
>>>> barley. So tails, onions, carrots, plenty of barley and that's it.
>>>> Long slow cook, then leave in 'fridge overnight so you can remove the
>>>> rind of accumulated fat the next day before heating and serving.
>>>>
>>> Thanks.
>>>
>>Don't forget salt, freshly ground pepper, and a bay leaf.
>>And red wine.
>
>Yes you can add, I thought the pepper and salt went without saying but
>truth to tell, don't think I have added red wine, if I get some
>oxtails I sure will now

Thats a good recipe, barley and beef go well together... some 'shrooms
too. I would add some diced celery, and I'd prefer beer to wine...
red wine could make for pink barley.