100
![traditional oxtail soup with garnish](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![traditional oxtail soup with garnish](https://foodlovi.com/wp-content/uploads/2023/04/Oxtail-soup-585x408.jpg)
Ingredients
- 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
Instructions
- 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