Oxtail Consomme

Name: Oxtail Consomme
Ingredients: 2 tablespoons vegetable oil; 3 pounds oxtails; 1 onions chopped; 1 leeks white part only, chopped; 4 celery ribs chopped; 1 carrots chopped; 1 clove garlic chopped; 10 cups beef stock; 2 bay leaves; 2 clove; 1 tablespoon tomato paste; 1 1/2 teaspoons black peppercorns; 1 nutmeg grated; 1 thyme sprig; 4 egg whites; salt; pepper

17 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
3 pounds oxtails
1 onions chopped
1 leeks white part only, chopped
4 celery ribs chopped
1 carrots chopped
1 clove garlic chopped
10 cups beef stock
2 bay leaves
2 clove
1 tablespoon tomato paste
1 1/2 teaspoons black peppercorns
1 nutmeg grated
1 thyme sprig
4 egg whites
salt
pepper

Directions

1

Make this consomme the day before, then chill it overnight so as to be able to scoop the fat off the top. Float wild-rice ravioli filled with squash pure in this rich-tasting consomme.
2

In large 24-cup stockpot, hat oil over medium-high heat; cook oxtails for about 5 minutes or until browned. Remove from pot and set aside. In same pot, cook onion, leek, celery, carrot and garlic for 5 minutes or until softened. Stir in stock, 4 cups water, oxtails, bay leaves, cloves, tomato paste, peppercorns, nutmeg and thyme. Bring to boil; reduce heat and simmer, covered, for 2 hours.
3

Using fine sieve, strain stock. Refrigerate stock, uncovered, for about 12 hours or until fat has congealed. Using slotted spoon, remove and discard fat. Pour stock into clean stockpot.
4

Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock.
5

Over medium-high heat, continue stirring egg mixture until it reaches 98F 37C or body temperature. Stop stirring; bring to boil. Reduce heat to low.
6

Using handle of wooden spoon, make 1/2-inch wide hole in egg white. Simmer gently for 15-20 minutes or until consomme is clear.
7

Leaving pot on warm element, ladle consomme into cheesecloth-lined sieve; discard egg white. Season with salt and pepper to taste.