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Oxtail Soup |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Soup |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Soups |
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Method |
Bake |
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Time |
4hrs |
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Calories |
-- |
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Serves |
2 |
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Ingredients : |
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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 |
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| How to Prepare : |
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• 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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