2 lbs. oxtails, cut in 2 inch lengths
1/4 c. barley
1/2 c. carrots, diced
1 tsp. salt
1 c. diced potatoes
1 tbsp. chopped parsley
Dash of black pepper
1/2 c. chopped onion
1/2 c. diced celery

Wash tails well and trim off excess fat. Put into 2 1/2 quarts cold water. Bring to a boil; add barley. Reduce heat and simmer for 2 hours. Add onion, carrots, celery, and seasonings; simmer for 20 minutes. Add potatoes; simmer 20 minutes more.