Recipe - Oxtail Consomme

2 tablespoon Vegetable oil
3 pound Oxtails
1 Onion; chopped
1 Leek; white part only,
chopped
4 Celery stalks; chopped
1 Carrot; chopped
1 Clove garlic; chopped
10 cup Beef stock
2 Bay leaves
2 Whole cloves
1 tablespoon Tomato paste
1 One half 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@ccn.cs.dal.ca
Make this consomme the day before, then chill it overnight so as to be able
to scoop the fat off the top. Float wildrice ravioli filled with squash
pure in this richtasting consomme.

In large 24cup stockpot, hat oil over mediumhigh 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 mediumhigh 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 1/2inch wide hole in egg white. Simmer
gently for 1520 minutes or until consomme is clear.

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

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

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