Name: Oxtail And Barley Soup
Ingredients: 2 lb Oxtail; cut into sections; 1 ts Light olive oil with a dash of toasted; ; sesame oil; 1 lg Onion; peeled and diced; 3 Cloves garlic; bashed, peeled and; ; chopped; 1 lg Carrot; peeled and diced; ; into 1/2 inch; ; pieces; 2 Stalks celery; diced; 3 tb Tomato paste; 2 14 oz cans low-sodium beef stock; 1 c De-alcoholized red wine; 1/2 ts Whole black peppercorns; 10 Sprigs fresh parsley; 6 Sprigs fresh thyme; 2 Bay leaves; 6 c Water; 1/2 c Pearl barley; 2 lg Carrots; peeled and diced; 1 c Diced turnips; 4 oz Shiitake mushrooms; stems removed,; ; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats		Kerr	1	servings

INGREDIENTS

2	lb	Oxtail; cut into sections
1	ts	Light olive oil with a dash of toasted
		; sesame oil
1	lg	Onion; peeled and diced
3		Cloves garlic; bashed, peeled and
		; chopped
1	lg	Carrot; peeled and diced
		; into 1/2 inch
		; pieces
2		Stalks celery; diced
3	tb	Tomato paste
2		14 oz cans low-sodium beef stock
1	c	De-alcoholized red wine
1/2	ts	Whole black peppercorns
10		Sprigs fresh parsley
6		Sprigs fresh thyme
2		Bay leaves
6	c	Water
1/2	c	Pearl barley
2	lg	Carrots; peeled and diced
1	c	Diced turnips
4	oz	Shiitake mushrooms; stems removed,
		; chopped

INSTRUCTIONS

Blanch the oxtail in boiling water for 3 minutes, just enough to take the
red colour away from the surface. Drain, put the oxtail pieces on a rack in
a roasting pan and place under the grill for 15 minutes each side until
nice and brown.
Pour the oil into a large saucepan on medium heat and fry the onion and
garlic for 3 minutes. Add the carrot and celery and fry for 5 minutes. Stir
in the tomato paste, coat the vegetables well, and cook until the paste
darkens. Add the stock, wine, oxtails, peppercorns, parsley, thyme and bay
leaves. Cover and simmer for 2 hours.
During the last half hour of simmering, pour the 6 cups of water into a
large soup pot, bring to a boil, stir in the barley and boil for 25
minutes. Add the carrots and turnips and boil for 15 minutes. Drain,
reserving 1 cup of the cooking liquid, and set aside.
Transfer the cooked oxtail to a chopping board. Remove the meat from the
bones, keeping it in fairly large chunks, discarding any visible fat.
Strain the stock into another saucepan, discarding the solids.
Add the meat, turn the heat to medium-high, add the vegetable-barley
mixture, the mushrooms and the cup of reserved vegetable-barley water and
just heat through.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“Been taken for granted? Imagine how God feels”

If [1 John 1:9] is a call to immediate confession of every sin we are in trouble: 1. We are in a logistical dilemma. We cannot remember every sin. If our forgiveness depends on this, we are in serious trouble. For this reason, most advocates of this theology say that the confession we are to do is to be for every known sin. But that is an accommodation to the text. It does not say that. Actually, no Christian has confessed every known sin either. 2. We are in a theological dilemma. We have a Catholic theology of sorts. That is, if forgiveness is dependent on our ongoing confession, then what if we die with unconfessed sins? Does this view of confession of every sin being essential for forgiveness and total cleansing mean that our sins are not separated from us like the east is from the west? Does it mean we are not forgiven? Does it mean we are not cleansed from all unrighteousness? In other words, does it mean that the work of Christ on our behalf is ineffective when it comes to forgiveness and cleansing? Does it mean that we are not justified until we get to the end of life, and only then if we have confessed everything? 3. We are in an exegetical dilemma. By this I mean that we cannot reconcile the fact that the same text admits to a continual cleansing from all sins on the basis of the blood with no conditions for the believer, while also requiring the condition of detailed confession in a contiguous verse.

Jim Elliff