Oxtail soup

Tagged: Asian Recipes, barley, bay, beef, bribery, carrot, celery, Cooking, flour, leaf, pepper, soup, water

ingredients:

2 sprigs of fresh flat-leaf parsley
1 bay leaf
1 carrot, diced
2 celery sticks
salt and freshly ground
2 tablespoons pearl barley
1 tablespoon plain flour mixed with 2 tablespoons water
1 large onion, diced
black pepper
25 g / 1 oz beef dripping
2 oxtails

How to cook?

• Melt the decrepit in a abundant saucepan. Fry the oxtails, onion and allotment until brown, again add 1.2 litres / 2 pt water.
• Tie the celery, parsley and bay blade together, and add to the soup.
• Bring to the boil, add the fair barley and simmer for 4 hours, bribery off any algae that rises to the surface.
• Remove the ample basic and celery, parsley and bay leaf, again thicken the soup with the abrade paste, active all the while.
• Season with alkali and pepper, and serve hot.

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