Sep-Dinner: Oxtail Consommé

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Servings: 4 cups Difficulty: Advanced
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A crystal-clear, intensely flavorful Italian oxtail broth finished with a delicate egg-white raft for ultimate clarity.
Sep-Dinner: Oxtail Consomm recipe image
Sep-Dinner: Oxtail Consomm recipe image
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Sep-Dinner: Oxtail Consommé

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 103

Description

This refined Oxtail Consommé transforms rich, gelatinous oxtail into a crystal-clear, aromatic masterpiece. By simmering the meat with mirepoix, herbs, and spices, then clarifying the stock with egg whites, you achieve a soup that is both visually stunning and deeply savory. The result is a light yet satisfying broth with complex beefy notes, perfect for elegant dinners or comforting cold evenings. It pairs beautifully with small pasta or dumplings, making it a versatile centerpiece for any table.

Ingredients

Directions

  1. Season oxtails generously with salt and pepper.
  2. Heat vegetable oil in a large stockpot over medium-high heat.
  3. Brown oxtails on all sides, about 5 minutes total. Remove from pot and set aside.
  4. In the same pot, sauté onion, leek, celery, carrot, and garlic until softened, about 5 minutes.
  5. Return oxtails to the pot. Add beef stock, 4 cups of water, bay leaves, cloves, tomato paste, peppercorns, nutmeg, and thyme.
  6. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours.
  7. Strain the stock through a fine sieve, discarding solids.
  8. Refrigerate the strained stock uncovered overnight (about 12 hours) until the fat congeals on top.
  9. Remove and discard the solidified fat layer from the top of the stock.
  10. Pour the defatted stock into a clean stockpot.
  11. Whisk egg whites until foamy, then stir them into the cold stock.
  12. Place the pot over medium-high heat. Stir constantly until the mixture reaches 98°F (37°C).
  13. Stop stirring and bring the stock to a gentle boil.
  14. Immediately reduce heat to low to maintain a bare simmer. Do not disturb the pot.
  15. Simmer gently for 30-45 minutes, allowing the egg white raft to form and clarify the broth.
  16. Carefully ladle the clear consommé through a cheesecloth-lined sieve into a clean bowl, avoiding the solid raft on top.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 103kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 2.0g10%
Cholesterol 23mg8%
Sodium 313mg14%
Total Carbohydrate 3.7g2%
Dietary Fiber 1.4g6%
Sugars 0.3g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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