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Oxtail soup

by Christina Julia

Oxtail soup

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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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