Barleyed Oxtail And Watercress Soup Recipe

1. 1

   In a Dutch oven, saute/fry the bones, onion, and garlic on high heat in the sesame oil, till the onions are very brown.

2. 2

   Add in the water, bring to a boil, then reduce heat and simmer for 2 hrs.

3. 3

   When the meat is very tender, remove the bones from the broth.

4. 4

   Shred the meat, chop the marrow, then return both to the pot, discarding the bones.

5. 5

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

6. 6

   When ready to serve, toss in the sliced carrots and minced watercress and cook on medium heat for 4 to 6 min.

7. 7

   The watercress should turn dark, but not olive colored.

8. 8

   Comments: Thick and substantial - one bowl will fill you up for a whole day.

9. 9

   Serve warm to 4 people.

* Per serving · 4 servings · Values may vary.

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