Linda's Oxtail and Barley Soup Recipe

Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil turning until browned on all sides about 3 minutes per side. Drain on paper towels.

Transfer oxtails to a large Dutch oven or soup pot. Add water bouillon sazon parsley garlic and pepper. Bring to a boil. Lower heat and simmer stirring occasionally until tender about 1 hour. Add more water if necessary.

Remove oxtails to a plate to cool. Skim the grease off the surface of the soup using a gravy separator if desired. Add potatoes tomatoes parsnip mushrooms onion barley celery carrot and bay leaves to the soup. Bring to a boil; lower heat and simmer stirring occasionally about 20 minutes.

While the vegetables are cooking cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.