The ox tails cooked down nicely! I chilled them overnight, removed the fat layer from the top, and pulled the meat off the bones.
Since it has been damp and chilly, I decided on a carrot and barley stew with the flavorful oxtail base. What you see in the photo doesn't look very soupy but that's because it was chilled again, and the gelatin in the broth was still thick before it was re-heated to serve.
No real recipe, I just simmered about 2/3 cup of pearled barley in the broth, added several chunked carrots, a pinch of sea salt and a generous grind of fresh black pepper. Eat with a chunk of a freshly baked hearty bread, and maybe grind a tad of Parmesan over the bowl. YUM!
(For some reason, the colors in my photos look bright when I'm editing them, but washed out when I post them. Sorry.)
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