oxtail, cut into joints or

1 1/2 pounds short ribs

7

cups cold water

2

tablespoons dried mushrooms

1

cup boiling water

3

tablespoons barley

1/4

cup dried baby lima beans

2

medium carrots, sliced

1

large onion, chopped

3

stalks celery with leaves, chopped

1

clove garlic, minced

1

beef bouillon cube

1

chicken bouillon cube

2

teaspoons salt

1/4

teaspoon pepper

2

teaspoons Worcestershire sauce

1

tablespoon soy sauce

Trim excess fat from meat. Place in large

saucepan. Add cold water; bring to a boil.

Reduce heat, cover and simmer 1 hour.

Meanwhile, rinse mushrooms to remove grit.

Soak in boiling water 1 hour. Add to saucepan

with barley and beans. Simmer 1 hour. Add

vegetables, stock concentrates and seasonings.

Simmer 1 hour longer or until meat is tender.

Makes 6 to 8 servings.

zz9 c5fiti-beite,e;a6>td,eicierdyid . yeWe „0.7 y/ay yge.-1;/.4.-ed,a

-a/421/414, (9,

6(

