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.