Sep-dinner: oxtail consomm
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Sep-dinner: oxtail consomm
  Soups    Canadian  
Last updated 6/12/2012 12:56:32 AM. Recipe ID 18782. Report a problem with this recipe.
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      Title: Sep-dinner: oxtail consomm
 Categories: Soups, Canadian
      Yield: 8 Cups
      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
  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.

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Recipe ID 18782 (Apr 03, 2005)

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