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Ingredients
Consomme Raft
| ground beef: 12 oz |
| celery (chopped): 1/4 cup |
| carrots (chopped): 1/4 cup |
| leeks: 1/4 cup (chopped) |
| eggs: 7 (whites) |
Consomme
| oxtail: 3 lbs (cut crosswise into 2" slices) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| black pepper: 1 tsp |
| beef stock: 8 cups |
| celery: 3 stalks (roughly chopped) |
| carrots: 2 (chopped) |
| carrots: 1 (julienned) |
| leeks: 1 whole leek (roughly chopped) |
| onions - yellow: 1 (roughly chopped) |
| canned tomato paste: 2 Tbl |
| peppercorns: 1 tsp |
| bay leaf: 3 |
| fresh rosemary: 3 sprigs |
| red wine: 1 cup |
| green onions - spring or scallion: 1/2 whole onion (thinly sliced) |
Ochsenschwanzsuppe (Oxtail Consommé)
User rating:
Consomme may seem easy to a novice cook, but the true difficulty lies in getting it absolutely clear and picking the garnish correctly.
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Prep Time
80 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
- Raft: In a bowl, mix beef, celery, carrot, leek, and egg whites until evenly combined; set aside. Heat oven to 350°. Rub oxtails with ¼ cup oil and season with salt and pepper; place in a roasting pan and roast, flipping once, until browned on both sides, about 1 hour. Transfer oxtails to a plate and let cool. Add stock to roasting pan, and using a wooden spoon, scrape up any bits stuck to the bottom of the pan; set pan with stock aside.
- Heat remaining oil in an 8-qt. saucepan over medium-high heat; add celery, chopped carrots, leek, and onion, and cook, stirring occasionally, until caramelized, about 30 minutes. Add tomato paste, peppercorns, bay leaves, and rosemary, and cook, stirring, until caramelized, about 2 minutes. Add wine, and cook, stirring, until reduced by half, about 2 minutes. Add oxtails and stock from roasting pan to saucepan, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until oxtails are tender, about 45 minutes. Remove soup from heat, and transfer oxtails to a cutting board; remove and discard bones, chop meat into ½″ cubes, and set aside. Pour soup through a fine strainer into a 6-qt. saucepan and chill.
- Stir raft into chilled soup, and return to medium-high heat; bring to a boil, and then reduce heat to medium-low. Cook, without stirring, until a raft forms on top of soup and the broth is clear, about 25 minutes. Using a small ladle, break a hole in the center of the raft, and ladle consommé, avoiding touching the raft, into a cheesecloth-lined fine strainer set over a large bowl. Season consommé with salt and pepper.
- To serve, divide oxtail meat and julienned carrots between 4 serving bowls, and ladle consommé over top. Garnish with scallions.