Oxtail consomme

Yield: 8 Servings

Measure Ingredient
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 Whole cloves
1 tablespoon Tomato paste
1½ teaspoon Black peppercorns
1 Whole nutmeg; grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Date: Fri, 9 Feb 1996 17:02:01 -0400 From: "Paul A. Meadows" <ag441@...> 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.

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.

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.

Whisk egg whites for about 45 seconds or until foamy. Stir in cold stock.

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.

Using handle of wooden spoon, make ½-inch wide hole in egg white. Simmer gently for 15-20 minutes or until consomme is clear.

Leaving pot on warm element, ladle consomme into cheesecloth-lined sieve; discard egg white. Season with salt and pepper to taste.

Recipe by Jamie Kennedy, co-owner Palmerston Restaurant, Toronto, Ontario, Canada. Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch" MM-RECIPES@...

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