Sep-dinner: Oxtail Consomm Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
3 lbs: Oxtails,
1: Onion, chopped
1: Leek, white part only, chop
4: Celery stalks, chopped
1: Carrot, chopped
1: Garlic clove, chopped
10 cup: Beef stock,
2: Bay leaves,
2: Whole cloves,
1 tbsp: Tomato paste,
1 1/2 tsp: Black peppercorns,
1: Whole nutmeg, grated
1: Thyme sprig,
4: Egg whites,
Salt,
Pepper,
Directions:
Make this consomm 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 consomm.
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 1/2-inch wide
hole in egg white. Simmer gently for 15-20 minutes or until consomm
is clear.
Leaving pot on warm element, ladle consomm 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.
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens -
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
able to scoop the fat off the top. Float wild-rice ravioli filled
with squash pure in this rich-tasting consomm.
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 1/2-inch wide
hole in egg white. Simmer gently for 15-20 minutes or until consomm
is clear.
Leaving pot on warm element, ladle consomm 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.
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens -
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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Soups