Ingredients  2 lbs. of disjointed oxtails or meaty lamb bones 2 tbsp. of olive oil 1 c. of barley 2 qts. of cold water 3 cloves of minced garlic 1 large onion 2 large peeled and sliced carrots, 2 sliced celery stalks 1/2 c. of fresh chopped parsley 1 bay leaf 1 1/2 tsp. of salt 1/2 tsp. of pepper 2 tbsp. of ketchup

Rinse oxtails in cold water and pat them dry. In a large kettle, brown oxtails over high heat in olive oil.
Make sure to not cook through. Add the  onion, garlic, and carrots until meat starts being cooked.
Then stir in water, barley and oxtails. Add remaining ingredients, except ketchup, salt, pepper, and parley. Bring it all to a boil and reduce flames. Cover with a lid and cook 2 hours,season with salt and pepper to taste. 

Simmer for an additional hour, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender.Pour in broth until it thickens. Take meat off bones and return it to soup.REmove the bay leaf and skim the fat from the tip of the soup.

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