HALF PRICE OFFER Subscribe to EADT Suffolk today CLICK HERE

Oxtail Consomme recipe

11:20 28 July 2015

Oxtail Consomme recipe...

Oxtail Consomme recipe...

Oxtail soup is one of those glittering warming soups that pack a mighty flavour punch, the sort of food that leaves you glowing with health and feeling rather smug...

Now we’re in the dreary depths of winter, soup means comfort and succour, the edible equivalent of a warm bed. You want something to soothe and cosset the taste buds and soul, a bowlful of liquid bliss. Oxtail soup never fails to delight, seriously meaty yet surprisingly sprightly. And made all the better by a few chunks of meat left bobbing within, so soft they can be cut with a spoon. French onion soup is another all time classic, the bubbling Gruyere lid hiding the sweet, searing hot liquid below. Paprika spiked goulash, chilli flecked gumbo, fiery Thai chicken and lemongrass, beet stained borsch. Or even plain tomato. All stand shoulder to shoulder in sippable magnificence. Soup. One small word. A million beautiful spoonfuls.  

It also makes the base for a bullshot, one of the finest hot cocktails about. Heat the consommé and mix with Worcester sauce, Tabasco and the juice of half a lemon, then pout into glassed and mix with a measure of vodka. In summer, drink over ice... 

Ingredients:

1 oxtail, cut into 4 pieces
2 onions, split lengthways, topped and tailed but not peeled.
2 carrots, roughly chopped
4 celery stalks, roughly chopped
2 bay leaves
6 black peppercorns
A handful of parsley stalks
200 ml of dry white wine
A good splash of Fino or Manzanilla sherry, to serve...

Method:

Trim all excess fat off the oxtail, cut up and put into a baking tray, with onions. Put into a 250 c oven for 20 minutes to brown.

Put the browned meat and onions into a big pot along with carrots, celery, bay leaves, peppercorns and parsley stalks. Cover with water (filtered if possible), about 2 litres, and the wine. Bring to boil, skim, then turn the heat down so there is the occasional blip rather than constant bubble, Do not let it boil.

Cook for about 4 hours, topping up the water if needs be.

Sieve (reserving some shards of oxtail meat), cool and put into the fridge overnight. It should set into a mass of gleaming brown jelly. Skim off fat, then put the jelly into a pan and gently reheat. Ladle into serving bowls with a few nuggets of meat and add a dash of sherry to taste...

Recipe courtesy of Tom Parker Bowles.

0 comments

Shop with us at Great British Life

More from Food & Drink

Yesterday, 10:55
Bento Box summer food shoot cooked by Charlotte Smith Jarvis.

Bento are those natty things the Japanese take their packed lunches to work in. Now they’re catching on here. Charlotte Smith-Jarvis has some ideas for fresh, local fillings. Images: Sarah Lucy Brown

Read more
Mon, 13:09
Smoked chicken salad with chorizo crisps and harissa mayonnaise

This delicious summer salad serves 4 to 6 people and is perfect on a sunny evening.

Read more

Sponsored:Halesworth Golf

Tuesday, May 17, 2016
Halesworth Golf lounge, bar and restaurant

Halesworth Golf is situated just a few miles from the beautiful Suffolk heritage coast and in 190 acres of stunning undulating countryside.

Read more
Tuesday, May 17, 2016
Summertime food shoot with Charlotte Smith Jarvis.

This makes a great light lunch or is delicious served alongside a dish of spring lamb

Read more
Friday, May 13, 2016
The Buxhall Crown

Shaun and Fiona Colby brought The Buxhall Crown in 2012 and since then have continued and improved its excellent reputation for food. With homemade, seasonal food customers are always guaranteed something fresh and delicious. They along with their chef Craig make almost everything themselves, from bread to ice cream. They also use seasonal produce which is as locally sourced as possible.

Read more
Tuesday, May 10, 2016
Somerleyton Diary

Chef-director Stephen David enjoys a seasonal bounty

Read more
Tuesday, May 10, 2016
Breakfast time

We have selected 8 places to try out for breakfast in Suffolk. After all, it’s the most important meal of the day.

Read more
Friday, May 6, 2016
The Dolphin Inn

The unique and quirky village of Thorpeness is situated on the coast in between Minsmere, the RSPB bird reserve and the popular town of Aldeburgh with its famous Food and Drink festival.

Read more
Friday, April 29, 2016
Halesworth Golf

Enjoy a one course meal with a pint of beer or glass of wine for just £11.00

Read more
Thursday, April 28, 2016
Want to know where to go for Sunday lunch in Suffolk? We’ve got it covered.

The perfect excuse for a family get together, the Sunday roast is a great British institution. From family-friendly carvery to fine dining, we pick 10 cosy country pubs and traditional boozers in Suffolk to devour a roast

Read more

Topics of Interest

Food and Drink Directory

Local Business Directory

Suffolk's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search