Ochsenschwanzsuppe Recipe (Oxtail Consommé)
Caramelized tomato paste and roasted meat are the secrets to this Swiss soup’s signature sweetness and depth.
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Cooking tools:
- Cheesecloth
- Fine-mesh strainer
- Roasting pan
- Oven
- Stove
- Pot
- Wooden spoon
- Plate
- Cutting board
- Chef's knife
- Mixing bowl
- Ladle
- Fork
- Tongs
- Refrigerator
- Serving bowl
Ingredients
- 3 lb. oxtails, cut crosswise into 2-in. slices
- ½ cup vegetable oil, divided
- Kosher salt
- 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
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