Oxtail Consomme
By: Anonymous
Published: Wednesday, March 10, 2010 - 11:20pm

Ingredients




2 tablespoons Vegetable oil
3 pounds Oxtails
1 Onion, chopped
1 Leek, white part only, chopped
4 Celery stalks, chopped
1 Carrot, chopped
1 Clove garlic, chopped
10 cups Beef stock
2 Bay leaves
2 whl cloves
1 tablespoon Tomato paste
1 1/2 teaspoons Black peppercorns
1 whl nutmeg, grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Preparation

1 Make this consomme 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 consomme. 2 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. 3 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. 4 Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock. 5 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. 6 Using handle of wooden spoon, make 1/2-inch wide hole in egg white. Simmer gently for 15-20 minutes or until consomme is clear. 7 Leaving pot on warm element, ladle consomme into cheesecloth-lined sieve; discard egg white. Season with salt and pepper to taste. 8 Canada. 9 Donna Paris: "Julia Child Comes For Lunch" 10 REFRIGERATE 12 HOURS