Roasted oxtail and caramelized tomato paste add wealthy depth and refined sweetness to this consommé, which interprets to consummate, or good. To make sure that the broth is evident, chef Alexander Kroll of the Renaissance Zurich Tower Lodge creates a “raft” of floor beef and egg whites to soak up impurities, producing a sublime soup with concentrated taste.
Featured in “The Artwork of Soup: Central Europe’s Warmest Traditions” by Beth Kracklauer within the November 2011 subject.
Makes: 4
Time: 5 hours half-hour
Elements
For the consommé:
- 3 lb. oxtails, reduce crosswise into 2-in. slices
- ½ cup vegetable oil, divided
- Kosher salt and freshly floor black pepper
- 8 cups beef or veal inventory
- 3 celery stalks, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 1 giant leek, coarsely chopped
- 1 small onion, coarsely chopped
- 2 Tbsp. tomato paste
- 1 tsp. black peppercorns
- 3 bay leaves
- 3 rosemary sprigs
- 1 cup dry crimson wine
For the consommé raft:
- 12 oz. floor beef
- ¼ cup finely chopped carrot
- ¼ cup finely chopped celery
- ¼ cup finely chopped leek
- 7 giant egg whites
For serving:
- 1 small carrot, peeled and thinly sliced
- 2 Tbsp. thinly sliced scallions
Directions
- Make the consommé: Place a rack within the middle of the oven and preheat to 350°F. Rub the oxtails with ¼ cup of the oil and season with salt and black pepper. Place in a roasting pan and bake, turning as soon as midway by means of, till browned on either side, about 1 hour. Switch the oxtails to a plate and put aside. Add the inventory to the roasting pan and, utilizing a wood spoon, scrape up any bits caught to the underside. Put aside the pan with the inventory.
- To a big pot over medium-high warmth, add the celery, carrots, leek, onion, and remaining oil and cook dinner, stirring often, till the greens are softened and golden brown in spots, 20–25 minutes.
- Add the tomato paste, peppercorns, bay leaves, and rosemary and cook dinner, stirring, till the paste turns a deeper crimson and begins to stay to the underside, about 2 minutes. Add the wine and cook dinner, stirring, till diminished by half, about 2 minutes. Add the reserved oxtails and the inventory and drippings from the roasting pan and convey to a boil. Flip the warmth to medium-low, cowl, and simmer, stirring often, till the meat could be separated simply from the bone utilizing a fork or tongs, about 3 hours. Take away from the warmth and switch the oxtails to a chopping board. Put aside to chill barely, then take away and discard the bones. Lower the meat into ½-inch cubes, cowl, and refrigerate. Pour the soup by means of a fine-mesh strainer right into a second giant pot. Refrigerate for at the very least 2 hours, and as much as 12.
- Make the consommé raft: In a medium bowl, utilizing your arms, combine collectively the bottom beef, carrot, celery, leek, and egg whites till evenly mixed. Stir the combination into the chilled soup and convey to a boil. Flip the warmth to medium-low and simmer undisturbed till a raft varieties on prime and the broth is evident, 25–half-hour. In the meantime, take away the reserved oxtail meat from the fridge and put aside at room temperature.
- Line a fine-mesh strainer with cheesecloth and place over a big bowl. Utilizing a small ladle, break a gap within the middle of the raft and, avoiding touching the raft, ladle the consommé into the strainer. Season to style with salt and black pepper.
- To serve, divide the oxtail meat and carrots amongst 4 bowls and ladle the consommé excessive. Garnish with the scallions.
The put up Ochsenschwanzsuppe (Oxtail Consommé) appeared first on Saveur.
