Oxtail Consomme recipe...

10:20 28 January 2013

Oxtail Consomme recipe...

Oxtail Consomme recipe...

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

Now were 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 consomm 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

NEWSLETTER SIGNUP

Most Read

Tue, 13:05
The EADT Suffolk Food and Drink Awards 2015 at Milsom's Kesgrave Hall
Food and Drink Hero sponsored by BBC Radio Suffolk - winner Justine Paul

The finest of the county’s food and drink industry gathered to recognise their achievements

Read more
Tue, 13:25
Andrew Brogan in the Henstead Exotic Gardens which he owns and is opening to the public

Hidden behind a 400-year-old cottage in a Suffolk village, an exotic jungle of palms, bamboos and secret pathways transports you into a magical Jurassic Park world

Read more
Tuesday, April 14, 2015
A gentle sail on a summer’s day on the Orwell

If you’re sailing the Suffolk coast this summer you’ll need the East Coast Pilot by your side – it’s been the roadmap of these watery parts for a decade. Author Garth Cooper, and fellow sailing enthusiasts Dick Holness and Colin Jarman travelled thousands of miles on land and sea to produce the latest edition

Read more
Tue, 12:37
Terry Waite

Catherine Larner talks to Suffolk resident Terry Waite about his life helping hostages and the homeless . . . and writing a comic novel

Read more
Wednesday, January 19, 2011
Why Nick Robinson loves his Suffolk bolthole

When he can takes his gaze away from parliamentary proceedings for a day or two, there's nothing the BBC's political editor Nick Robinson loves more than escaping the cut and thrust of life at Westminster and heading for his Suffolk seaside home

Read more
Tue, 12:51
Landlord Mike Keen at the Brewery Tap in Ipswich Waterfront keeps chickens at the pub, to provide the kitchen with fresh eggs

Linda Duffin talks to Mike Keen, chef and restaurateur in Ipswich . . . and a few more things besides

Read more