Oxtail soup
Ingredients
10
Steps
5
Serves
2
Cook Time
240-260 Min
Ingredients
Melt the dripping in a heavy saucepan. Fry the oxtails, onion and carrot until brown, then add 1.2 litres/2pt water.
Tie the celery, parsley and bay leaf together, and add to the soup.
Bring to the boil, add the pearl barley and simmer for 4 hours, skimming off any scum that rises to the surface.
Remove the large bones and celery, parsley and bay leaf, then thicken the soup with the flour paste, stirring all the while.
Season with salt and pepper, and serve hot.