1 beef oxtail (about 2 lb.), disjointed
1/2 c. chopped onion
8 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/2 c. chopped carrots
1 c. chopped celery
1/4 c. barley
1 can (12 oz.) tomato juice
1/2 tsp. marjoram
1/2 tsp. basil
In a 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. Add onion and cook until it is soft. Add water, salt and pepper; bring to a boil.
Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired.