Sep-Dinner: Oxtail Consomm Recipe

Name: Sep-Dinner: Oxtail Consomm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 pounds oxtails; 1 each onions chopped; 1 each leeks white part only, chop; 4 each celery stalks chopped; 1 each carrots chopped; 1 clove garlic chopped; 10 cups beef stock prefer veal stock if possible; 2 each bay leaves; 2 each cloves whole; 1 tablespoon tomato paste; 1 1/2 teaspoons black peppercorns; 1 each nutmeg grated; 1 each thyme sprigs; 4 each egg whites; 1 x salt; 1 x black pepper

Servings: persons

2 tablespoons vegetable oil
3 pounds oxtails
1 each onions chopped
1 each leeks white part only, chop
4 each celery stalks chopped
1 each carrots chopped
1 clove garlic chopped
10 cups beef stock prefer veal stock if possible
2 each bay leaves
2 each cloves whole
1 tablespoon tomato paste
1 1/2 teaspoons black peppercorns
1 each nutmeg grated
1 each thyme sprigs
4 each egg whites
1 x salt
1 x black pepper

1
Make this consomm the day before, then chill it overnight so as to be able to scoop the fat off the top.
2
Float wild-rice ravioli filled with squash pure in this rich-tasting consomm.
3
In large 24-cup stockpot, hat oil over medium-high heat; cook oxtails for about 5 minutes or until browned.
4
Remove from pot and set aside.
5
In same pot, cook onion, leek, celery, carrot and garlic for 5 minutes or until softened.
6
Stir in stock, 4 cups water, oxtails, bay leaves, cloves, tomato paste, peppercorns, nutmeg and thyme.
7
Bring to boil; reduce heat and simmer, covered, for 2 hours.
8
Using fine sieve, strain stock.
9
Refrigerate stock, uncovered, for about 12 hours or until fat has congealed.
10
Using slotted spoon, remove and discard fat.
11
Pour stock into clean stockpot.
12
Whisk egg whites for about 45 seconds or until foamy.
13
Stir in cold stock.
14
Over medium-high heat, continue stirring egg mixture until it reaches 37C or body temperature.
15
Stop stirring; bring to boil.
16
Reduce heat to low.
17
Using handle of wooden spoon, make 1/2-inch wide hole in egg white.
18
Simmer gently for 15 to 20 minutes or until consomm is clear.
19
Leaving pot on warm element, ladle consomm into cheese cloth-lined sieve; discard egg white.
20
Season with salt and pepper to taste.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 pounds oxtails, 1 each onions chopped, 1 each leeks white part only, chop, and more.

Yes, Sep-Dinner: Oxtail Consomm falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sep-Dinner: Oxtail Consomm

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions