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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
