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Ingredients
- 1 oxtail (approx 750 g)
- 30 g butter
- 1 large parsnip, peeled and finely chopped
- 1 turnip, peeled and finely chopped
- 2 large carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons barley
- 4 whole cloves
- ¼ cup chopped parsley
- 8 cups stock
- white pepper
- salt to taste
Method
1. Trim oxtail and cut into 2.5 cm pieces.
2. Melt butter in a large heavy-based pan. Add oxtail in batches. Cook until browned; remove and dram. Add parsnip, turnip, carrots, celery and onion; stir until onion becomes transparent.
3. Return meat to pan. Add barley, cloves, parsley, stock, pepper and salt.
4. Simmer for 2½ hours, skimming the froth off the surface as it rises in the pan. Serve in individual soup bowls, accompanied by bread or toast.
