Oxtail and Barley Soup

3 pounds of oxtail
2 carrots, peeled and cut into pieces
1 large onions, chopped
2 stalks of celery, slices into pieces
2 cloves of garlic, chopped
1 turnip, diced
10 white button mushrooms, sliced
1/4 cup of extra virgin olive oil
1 15oz can of tomatoes, diced
1/2 cup of red wine
1 quart can of beef stock or broth Click Here to Make your own
3 cups of water
2 bay leaves
1/2 cup of pearl barley
1/2 tsp of salt
1/2 tsp of fresh ground black pepper

PREPARATION
Place the oxtails in boiling water for around 3 minutes.
Season the oxtails with salt and pepper and place them in a roasting pan and drizzle with some of the olive oil.
Roast at 350 degrees for around 20 minutes on each side until the oxtails are nice and brown.
In a large pot sauté the onions and garlic in the remaining oil for 3 minutes.
Add the carrots, celery, mushrooms and turnips and sauté for another five minutes.
Add the wine, beef stock, water, tomatoes and oxtails.
Add the bay leaves and bring to a boil.
Reduce the heat and simmer for around 3 hours.
During the last 45 minutes of cooking add the barley.
Remove the bay leaves before serving.

Serves 6 to 8 people.

http://www.great-chicago-italian-recipes.com/oxtail_and_barley.html