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Ingredients (nutrition)
- 2 oz beef dripping
- 4 oxtails
- 2 diced large carrots
- 2 chopped large onions
- 4 celery sticks
- 1 1/2 bay leaf
- 4 sprigs of fresh parsley
- 4 tablespoons pearl barley
- 2 tablespoon plain flour combine with 4 tablespoons water
- salt and ground black pepper to taste
Cooking Instructions
- Melt the beef dripping in a saucepan. Fry the oxtails, carrots and onions until brown and add 4 pt water.
- Tie the celery, bay leaf and parsley together, and add to the soup.
- Bring the soup to the boil and add the pearl barley.
- Simmer for 4 hours, skimming off any froth that rises to the surface of the soup.
- Remove the large bones and celery, bay leaf and parsley.
- Thicken the soup with the flour paste and continue to stir.
- Season well with salt and pepper.
- Serve while still warm.
Servings: 4
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