Oxtail soup







Cook Time

240-260 Min


  • 25g/1oz beef dripping
  • 2 oxtails
  • 1 large onion, diced
  • 1 carrot, diced
  • 2 celery sticks
  • 2 sprigs of fresh flat-leaf parsley
  • 1 bay leaf
  • 2 tablespoons pearl barley
  • 1 tablespoon plain flour mixed with 2 tablespoons water
  • salt and freshly ground black pepper
  • 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.
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