Sunday, 15 July 2012

Oxtail Soup

Oxtail Soup

Serves 2


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

Preparation Method:

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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