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.
Sep-Dinner: Oxtail Consomm
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
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Season oxtails generously with salt and pepper.
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Heat vegetable oil in a large stockpot over medium-high heat.
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Brown oxtails on all sides, about 5 minutes total. Remove from pot and set aside.
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In the same pot, sauté onion, leek, celery, carrot, and garlic until softened, about 5 minutes.
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Return oxtails to the pot. Add beef stock, 4 cups of water, bay leaves, cloves, tomato paste, peppercorns, nutmeg, and thyme.
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Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours.
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Strain the stock through a fine sieve, discarding solids.
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Refrigerate the strained stock uncovered overnight (about 12 hours) until the fat congeals on top.
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Remove and discard the solidified fat layer from the top of the stock.
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Pour the defatted stock into a clean stockpot.
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Whisk egg whites until foamy, then stir them into the cold stock.
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Place the pot over medium-high heat. Stir constantly until the mixture reaches 98ðF (37ðC).
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Stop stirring and bring the stock to a gentle boil.
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Immediately reduce heat to low to maintain a bare simmer. Do not disturb the pot.
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Simmer gently for 30-45 minutes, allowing the egg white raft to form and clarify the broth.
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Carefully ladle the clear consommé through a cheesecloth-lined sieve into a clean bowl, avoiding the solid raft on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 8206.3kcal
- % Daily Value *
- Total Fat 463.1g713%
- Saturated Fat 162.0g810%
- Cholesterol 1872.0mg624%
- Sodium 2506.4mg105%
- Total Carbohydrate 292.5g98%
- Dietary Fiber 111.0g445%
- Sugars 24.0g
- Protein 682.8g1366%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Clarification Tip: The key to a clear consommé is not disturbing the pot once the egg white raft has formed. If the liquid boils too vigorously, the broth will become cloudy. Maintain a very gentle simmer.
Serving Suggestion: As suggested in the original recipe, this consommé pairs beautifully with small pasta shapes, such as wild-rice ravioli or tiny dumplings. You can also serve it with a poached egg or fresh herbs.
Storage: Store leftover consommé in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently; do not boil.
Ingredient Note: Ensure you use the white part of the leek only, as the green tops can be tough and bitter. Grate the nutmeg fresh for the best aroma.
