Approx. 2 lbs. sectioned oxtails
6 tbsp. cooking oil or fat
6 qts. of water
5 tbsp. salt
1 tsp. pepper
6 tbsp. minced parsley (3 dried)
3 c. barley
3 c. cubed carrots
1 c. chopped onions
2 c. diced celery
3 (10 oz.) cans tomato soup or puree
2 c. frozen peas
2 average sized potatoes, cubed

Brown oxtails in shortening until braised, add onion, water, celery, potatoes and barley; simmer 1/2 hour. Before done, add the rest of the ingredients except peas. Add them about 10 minutes before ragout is finished.