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Barleyed Oxtail and Watercress Soup

Thick and substantial--one bowl will fill you up for a whole day. Serve hot to 4 people.

In a Dutch oven, saute the bones, onion, and garlic on high heat in the sesame oil, until the onions are very brown. Add the water, bring to a boil, then reduce heat and simmer for 2 hours. When the meat is very tender, remove the bones from the broth. Shred the meat, chop the marrow, then return both to the pot, discarding the bones.

Add the barley, return to a boil, then reduce heat and simmer for about 30 minutes, until it is very tender.

When ready to serve, toss in the sliced carrots and chopped watercress and cook on medium heat for 4-6 minutes. The watercress should turn dark, but not olive colored.