📝 About This Recipe
This exquisite Oxtail Consommé is the pinnacle of classical French technique, transforming humble, gelatinous oxtails into a crystal-clear elixir of deep beefy intensity. The process of 'clarification' using a traditional egg-white raft captures every impurity, leaving behind a broth that is visually stunning and incredibly silky on the palate. It is a labor of love that rewards the patient cook with a sophisticated, soul-warming starter perfect for the most elegant dinner parties.
🥗 Ingredients
The Brown Stock Base
- 3 lbs Oxtails (cut into 2-inch segments)
- 1 lb Beef marrow bones (roasted)
- 2 Carrots (roughly chopped)
- 1 large Leek (white and light green parts only, cleaned)
- 1 large Onion (halved, skin left on for color)
- 2 tablespoons Tomato paste
- 4 Cold water (distilled or filtered for best clarity)
The Clarification Raft
- 1 lb Lean ground beef (very lean, ideally ground round)
- 6 large Egg whites (whisked until slightly frothy)
- 1/2 cup Carrot (finely minced or grated)
- 1/2 cup Celery (finely minced)
- 1 teaspoon Black peppercorns (crushed)
- 3 sprigs Thyme (fresh)
Finishing & Garnish
- 2 tablespoons Dry Sherry (high quality, like Amontillado)
- 1 tablespoon Chives (finely snipped)
- to taste Kosher salt (added only at the very end)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Arrange the oxtails and marrow bones on a roasting pan and roast for 35-40 minutes until deeply browned and sizzling.
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2
In a heavy-bottomed stockpot, sear the halved onion cut-side down over medium-high heat until the surface is charred nearly black; this provides a rich amber color to the broth.
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3
Add the roasted oxtails, bones, carrots, leek, and tomato paste to the pot. Pour in the cold water, ensuring everything is submerged. Bring to a very slow simmer—never a rolling boil.
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4
Simmer gently for 6-8 hours, skimming the grey foam and fat from the surface every 30 minutes. The liquid should reduce by about one-third.
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5
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the solids (or save the oxtail meat for another use). Chill the stock overnight in the refrigerator.
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6
The next day, scrape off the solidified layer of fat from the surface of the cold stock. You should be left with a jellied, dark amber liquid.
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7
In a large bowl, prepare the 'raft' by mixing the lean ground beef, egg whites, minced carrots, celery, crushed peppercorns, and thyme. This mixture acts as a filter.
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8
Whisk the cold stock into the raft mixture in a clean pot. Place the pot over medium heat and whisk constantly until the mixture reaches about 120°F (50°C).
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9
Stop whisking as the raft begins to float to the top. Use a spoon to gently poke a small 'chimney' hole in the center of the raft to allow steam to escape and to see the liquid below.
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10
Lower the heat to the barest simmer. Let it cook undisturbed for 45-60 minutes. The raft will trap all impurities, leaving the liquid below crystal clear.
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11
Carefully ladle the clear liquid out through the chimney hole, or use a siphon, being careful not to break the raft. Strain one final time through a coffee filter or triple-layered cheesecloth.
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12
Return the clear consommé to a clean pan, stir in the dry sherry, and season with salt to taste. Serve piping hot in warmed bowls, garnished with fresh chives.
💡 Chef's Tips
Always start with cold water; this allows the proteins to dissolve and later coagulate slowly, resulting in a clearer stock. Never let the consommé boil once the raft has formed, or the turbulence will break the raft and cloud the liquid. Use the leanest beef possible for the raft; any fat in the ground beef will prevent the egg whites from clarifying properly. If the consommé isn't clear enough after one pass, you can repeat the clarification process with fresh egg whites. Season with salt only at the very end; as the liquid reduces, the saltiness concentrates and can easily become overwhelming.
🍽️ Serving Suggestions
Serve with a side of marrow toast—toasted baguette topped with roasted bone marrow and sea salt. Pair with a glass of chilled Amontillado Sherry to echo the notes in the broth. Add a few 'Brunoise' vegetables (tiny 1mm cubes of blanched carrot and leek) to the bowl for texture. A single, delicate ravioli filled with oxtail meat makes for a stunning, substantial garnish. Serve as a sophisticated opening course for a multi-course French-style dinner party.