A recipe from the Good Food collection.
Ingredients
1 kg oxtail, sliced
60 g butter
3 bacon bones
1 carrot, chopped
1 bay leaf
1/4 cup parsley sprigs
8 cups water or beef stock
salt
6 black peppercorns
2 onions, chopped
2 sticks celery, chopped
2 potatoes, peeled and chopped
1 cup pearl barley
Method
1. Trim excess fat from oxtail, wash well. Heat the butter in a large pan. Add oxtail, bacon bones, carrot, bay leaf and parsley. Stir over heat until bones are lightly browned.
2. Add the water or stock, salt and peppercorns. Bring to boil, reduce heat slightly and simmer, covered, slowly for 2 1/2-3 hours.
3. Cool slightly, then strain mixture; remove the meat from bones and return meat to soup in pan. Discard the remaining solids.
4. Add onion, celery, potato and barley to soup mixture. Simmer, covered, for another 30 minutes, or until vegetables and barley are tender. Garnish with parsley, if desired.