Ox Tail Soup - Ruth Fletcher

2 ox tails cut into pieces                    
1 large clove garlic
⅔ cup barley                                       
1 tbsp salt
2 large onions                                      
1 large bunch of carrots
1½ cups stewed tomatoes                 
2-3 cups celery, chopped (save tops)
1 chunk of ginger                                
1 handful fresh parsley

Soak barley in cold water.  Put ox tails in large soup pot.  Add water to cover and bring to boil.  Simmer a short time and skim.  Add onions, chopped in chunks, celery tops, ginger, garlic, salt, barley.  Cook until tails are almost tender.  Add celery, carrots (chopped in chunks)  When tails are tender add tomatoes and parsley.