Ochsenschwanzsuppe Recipe (Oxtail Consommé) | Saveur

Ingredients

• 3 lb. oxtails, cut crosswise into 2-in. slices
• ½ cup vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 8 cups beef or veal stock
• 3 celery stalks, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 large leek, coarsely chopped
• 1 small onion, coarsely chopped
• 2 Tbsp. tomato paste
• 1 tsp. black peppercorns
• 3 bay leaves
• 3 rosemary sprigs
• 1 cup dry red wine
• 12 oz. ground beef
• ¼ cup finely chopped carrot
• ¼ cup finely chopped celery
• ¼ cup finely chopped leek
• 7 large egg whites
• 1 small carrot, peeled and thinly sliced
• 2 Tbsp. thinly sliced scallions