Side Pannel
Sep-Dinner: Oxtail Consomm
Ingredients List
- 2 tb Vegetable oil
- 3 lb Oxtails
- 1 Onion, chopped
- 1 Leek, white part only, chop
- 4 Celery stalks, chopped
- 1 Carrot, chopped
- 1 Garlic clove, chopped
- 10 c Beef stock
- 2 Bay leaves
- 2 Whole cloves
- 1 tb Tomato paste
- 1 1/2 ts Black peppercorns
- 1 Whole nutmeg, grated
- 1 Thyme sprig
- 4 Egg whites
- Salt
- Pepper
Directions
Make this consomm 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 consomm.
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.
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.
Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock.
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.
Using handle of wooden spoon, make 1/2-inch wide hole in egg white. Simmer
gently for 15-20 minutes or until consomm is clear.
Leaving pot on warm element, ladle consomm into cheesecloth-lined sieve;
discard egg white. Season with salt and pepper to taste.
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With Chanterelles
And Sweet Corn [John Bishop] Roasted Cornish Hens - Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]
to scoop the fat off the top. Float wild-rice ravioli filled with squash
pure in this rich-tasting consomm.
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.
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.
Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock.
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.
Using handle of wooden spoon, make 1/2-inch wide hole in egg white. Simmer
gently for 15-20 minutes or until consomm is clear.
Leaving pot on warm element, ladle consomm into cheesecloth-lined sieve;
discard egg white. Season with salt and pepper to taste.
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With Chanterelles
And Sweet Corn [John Bishop] Roasted Cornish Hens - Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
