Oxtail Consommé with Sherry

Oxtail Consommé with Sherry Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 6 hours | Servings: 6

Introduction

Oxtail Consommé with Sherry is a classic and elegant dish that is perfect for special occasions or when you want to impress your guests with a sophisticated and flavorful soup. This recipe takes time and patience to prepare, but the end result is well worth the effort. The rich and clear consommé is packed with deep flavors from the roasted oxtail and vegetables, and the addition of dry sherry adds a touch of complexity and sophistication to the dish.

History

Consommé is a traditional French clear soup that is made by clarifying a rich stock to remove impurities and create a crystal-clear broth. Oxtail consommé has been a popular dish in French cuisine for centuries, prized for its intense flavor and elegant presentation. The addition of dry sherry to the consommé adds a depth of flavor and complexity that elevates the dish to a whole new level of sophistication.

Ingredients

2 carrots, sliced
2 celery stalks, sliced
1 onion, unpeeled, cut into wedges
4 lb (2 kg) oxtail pieces
0.5 cup (125 ml) dry sherry
2 thyme sprigs
1 bay leaf
0.25 tsp black peppercorns

For clarifying

1 small carrot, diced
1 celery stalk, diced
1 small leek, diced
6 oz (175 g) lean ground beef
2 egg whites
kosher salt
extra dry sherry, if serving the consommé hot

How to prepare

Preheat the oven to 425°F (220°C). Scatter the carrots, celery, and onion over the bottom of a large roasting pan. Rinse the oxtail pieces well under cold running water and pat dry, then place them on top of the vegetables. Roast for 1 hour, turning the oxtail pieces after 30 minutes.
Using tongs, transfer the oxtail and vegetables to a large stockpot. Discard any fat from the roasting pan. Add the sherry with 2 cups (0.5 liters) of water, place over medium-low heat, and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Pour this liquid into the stockpot and add 10 cups (2.5 liters) of cold water. Bring just to a boil, then reduce the heat so that the liquid simmers, and skim off the foam. Add the thyme sprigs, bay leaf, and peppercorns and simmer gently for 5 hours, skimming from time to time.
Strain the stock through a sieve into a large bowl. Discard the debris left in the sieve and cool the stock quickly by placing the bowl in a larger bowl or sink filled with ice water; stir occasionally as it cools, then refrigerate overnight.
The next morning, you will have a jellied liquid topped with fat. Remove the fat and discard the debris at the bottom of the bowl. You should have about 6 cups (1.5 liters) of stock; if you have more, reduce it by boiling, then allow it to cool. To clarify it, the stock must be cold but not jelled. Reheat gently to liquefy if necessary.
Place the diced carrot, celery, and leek in a food processor and process until finely chopped. Add the meat, egg whites, and 2 tbsp of water and blend until well mixed. Stir this mixture into the stock and bring to a boil over medium-high heat, stirring constantly with a spatula or wooden spoon and scraping the bottom of the saucepan to prevent the egg white from sticking. As the liquid approaches the boil, it will appear to curdle; don't panic, that is what you want. As soon as the stock begins to boil, stop stirring, and remove the saucepan from the heat. The whites will form a congealed mass on the surface, which will puff up and then crack as the steam escapes.
Reduce the heat to very low and return the saucepan to the heat, making a larger hole in the egg white mass with a spoon to allow the steam to escape. Simmer very gently — you want to see the small bubbles of steam break through the hole in the egg white mass — for 45 minutes. Remove the saucepan from the heat and let stand for 5 minutes.
Line a sieve with a double thickness of damp cheesecloth or a dampened thin cotton tea towel, and place it over a bowl. Using a skimmer or large slotted spoon, carefully lift off as much of the egg white mass as you can and set it aside in another bowl. Ladle the consommé into the sieve and allow it to drip slowly through the cloth. As you get closer to the bottom of the saucepan, you might notice that the clear consommé is being muddied by bits of egg white. Don't worry, just add it to the sieve. Check the bowl with the egg white debris and pour any liquid that has escaped from it into the sieve. Allow all the liquid to drip slowly through the sieve; don't be tempted to press on the egg whites, as that would cloud the consommé.
You will have about 5 cups (1.25 liters) of clear consommé in the bowl and a mess of congealed egg white to discard. Season the consommé with about 0.25 tsp of salt. Serve hot, or allow it to cool, then chill and serve it cold. If serving hot, pour 1 tbsp of dry sherry into each bowl before ladling in the consommé. If you serve it cold, you will probably need to boost the seasoning, as cold dulls the flavor. Garnishes for beef (and oxtail) consommé: consommé speaks for itself, but if you wish to add something, keep it simple so that the consommé isn't overpowered by the garnish.

Variations

Add a splash of cream to the consommé for a creamy and luxurious twist.
Garnish the consommé with crispy fried shallots or garlic chips for added texture and flavor.

Notes

Julienned root vegetables, carrots, parsnips, and celeriac (celery root), blanched in salted water, can be added to the warmed soup bowls before ladling in the consommé. Thinly sliced celery and shredded green onions, lightly blanched, are also good. You can prepare all of these garnishes ahead of time and refrigerate until ready to serve.
For oxtail consommé, fill wonton wrappers with diced cooked oxtail and minced flat-leaf parsley (brush the edges with beaten egg white to seal). Cook these separately, by steaming them for 10 minutes, so they don't cloud your crystal-clear soup.
Chopped fresh herbs such as chervil, chives, savory, or thyme are a good addition to hot or chilled consommé, about 0.5 tsp per serving.
A spoonful of peeled, seeded, and finely diced tomato is also good, especially with chilled consommé.

Cooking Tips & Tricks

Be patient when clarifying the consommé. It is important to simmer the stock gently and not stir it once it starts to boil to allow the egg whites to form a congealed mass on the surface.

- Skim off any foam that rises to the surface of the stock while simmering to ensure a clear consommé.

- When straining the consommé, do not press on the egg whites as this can cloud the broth. Allow the liquid to drip slowly through the sieve to achieve a clear and pristine consommé.

Serving Suggestions

Serve the oxtail consommé with a sprinkle of fresh herbs such as parsley or chives for a pop of color and freshness.

- Pair the consommé with crusty bread or buttery croissants for a complete and satisfying meal.

Cooking Techniques

Roasting the oxtail and vegetables before simmering them in the stock adds depth and richness to the consommé.

- Clarifying the consommé with egg whites creates a clear and pristine broth that is visually stunning.

Ingredient Substitutions

If you cannot find oxtail, you can use beef shank or short ribs as a substitute.

- You can use white wine or brandy instead of dry sherry for a different flavor profile.

Make Ahead Tips

The consommé can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Serve the consommé in elegant soup bowls or cups for a sophisticated presentation. - Garnish the consommé with a drizzle of extra dry sherry and a sprig of fresh thyme for a touch of elegance.

Pairing Recommendations

Pair the oxtail consommé with a crisp green salad or a light seafood dish for a well-rounded meal.

- Serve the consommé as a starter before a main course of roasted lamb or beef for a luxurious dining experience.

Storage and Reheating Instructions

Store any leftover consommé in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

5g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12, which are essential for overall health and well-being.

Alergens

This recipe contains eggs and celery.

Summary

This oxtail consommé is a nutrient-dense dish that is rich in protein and essential vitamins and minerals. It is a satisfying and flavorful soup that is perfect for a special occasion or a cozy night in.

Summary

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was tucked away in an old cookbook I had inherited from my own grandmother, passed down through the generations. The pages were yellowed with age and stained with splatters of ingredients long forgotten. As I flipped through the book, the recipe for Oxtail Consommé with Sherry caught my eye, and I knew I had to try my hand at making it.

I had always loved cooking, ever since I was a little girl watching my own mother prepare meals in our cozy kitchen. She taught me the importance of using fresh, quality ingredients and taking the time to really savor the process of cooking. I carried these lessons with me throughout my life, always experimenting with new recipes and techniques in the kitchen.

When I came across the recipe for Oxtail Consommé with Sherry, I was intrigued by the complexity of flavors and the rich history behind the dish. I had never cooked with oxtail before, but I was eager to try something new and expand my culinary repertoire. I set out to learn everything I could about the dish, researching its origins and talking to friends who had tried it before.

One day, I stumbled upon a small, hole-in-the-wall restaurant that specialized in traditional French cuisine. I decided to pay them a visit and see if I could learn more about Oxtail Consommé with Sherry. As soon as I walked in, I was greeted with a warm smile from the chef, a kind older man with a twinkle in his eye.

I asked him about the dish, and his face lit up with excitement. He told me that Oxtail Consommé with Sherry was a classic French recipe, passed down through generations in his family. He invited me into the kitchen to watch him prepare it, explaining each step and ingredient along the way.

I was mesmerized by his skill and expertise, as he deftly chopped vegetables, browned the oxtail, and simmered the broth to perfection. The aroma that filled the kitchen was intoxicating, a rich and savory scent that made my mouth water in anticipation.

After hours of cooking, the chef presented me with a steaming bowl of Oxtail Consommé with Sherry. I took a sip, and my taste buds erupted with delight. The flavors were complex and layered, the broth silky and smooth, with a hint of sweetness from the sherry. It was a revelation, a dish that spoke to my soul and reminded me of the joys of cooking.

I thanked the chef profusely for sharing his knowledge with me and vowed to recreate the dish in my own kitchen. I gathered the ingredients and set to work, following the recipe with care and precision. As the oxtail simmered on the stove and the flavors melded together, I felt a sense of contentment wash over me.

When the dish was finally ready, I ladled it into bowls and served it to my family. Their eyes widened in amazement as they took their first bite, savoring the rich and comforting flavors of the consommé. They showered me with compliments and praise, and I felt a swell of pride in my chest.

From that day on, Oxtail Consommé with Sherry became a staple in my culinary repertoire. I would make it for special occasions and family gatherings, always receiving rave reviews from those who tried it. The recipe had become a part of me, a link to the past and a testament to the power of good food shared with loved ones.

As I sit here now, flipping through the pages of that old cookbook, I can't help but smile at the memory of how I learned to make Oxtail Consommé with Sherry. It's a dish that holds a special place in my heart, a reminder of the joy and fulfillment that cooking has brought me throughout my life. And I hope that one day, my own grandchildren will carry on the tradition, cooking this recipe with love and care just as I have done.