Oxtail consommé is a delicious clear broth made from oxtail, vegetables and herbs. This simple version doesn't include any thickening ingredients, making this oxtail broth lighter than usual.
The main thing:
Other stuff:
The culinary name for the tail of a cattle is oxtail. It can be the tail of an ox, cow or bull, and that's what this clear soup is made from.
What is an ox? An ox is officially a castrated bull. Beef broth is incredibly flavoursome, but the tastiest broth is really one made from oxtail.
I will share the secret of homemade broths and sauces in restaurants, which I learned from the best chefs and teachers at my cookery school. It is to bake the oxtail(s) in the oven, along with the vegetables, to give them a dark colour (but not black!). The broth then takes on this wonderful dark colour and has a richer flavour.
Do also check out a thickened version of oxtail soup; my recipe for this is just a bit more elaborate than this clear oxtail consommé.
Made by Véronique
Published at 2023-12-13, this recipe is for 6 people and takes 3 hours 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 29-12-2023
View the original recipe via:
https://ohmydish.com/recipe/oxtail-consomme
Preheat the oven to 220 degrees Celsius.
Wash the carrots and the green part of the leeks (you don't have to peel the carrots). Coarsely chop the carrots and leeks.
Place the oxtail on a baking tray and arrange the vegetables around it. Bake the oxtail until nicely browned, around 30 minutes.
Add the tomato purée to the oxtail and return it to the oven for a few more minutes to allow it to darken slightly too.
Transfer the oxtail and vegetables to a large saucepan along with bay leaves, black peppercorns, salt and mace.
Add 2.5 litres of water and bring to a boil. Pick the parsley leaves and set aside for garnish, then add the stalks to the pan.
Turn down the heat as soon as the water boils and simmer gently for around 3 hours without a lid on the pan (or partially cover the pan with the lid).
Remove the oxtail from the stock and pick the meat off the bone/connective tissue. Strain the stock and discard the vegetables and aromatics.
Season the oxtail consommé with black pepper and salt. Place the meat pieces in the broth and garnish with fresh parsley. Enjoy!
What is oxtail?
The tail of cattle is referred to as oxtail in the culinary world. The tail contains a lot of muscle tissue and is usually sold in pieces at the butcher's.
Where does oxtail soup come from?
Oxtail soup has many conflicting origin stories, but the most credible one is that it comes from France. Partly due to poverty, everything from the animal was traditionally used in France, which is how oxtail soup/broth was created.
