Beef or Oxtail Consomme from Tony Bilson's Recipe Book by Tony Bilson
Brown the beef or oxtail in clarified butter. Add the mirepoix and continue cooking until the vegetables are lightly browned. Add the tomato paste and thoroughly coat the meat with it. Continue coo...
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Cooking tools:
- Stockpot
- Skillet
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Ladle
- Cheesecloth
- Fine-mesh sieve
- Spoon
- Mixing bowl
Ingredients
- 1 kg beef shank or oxtail with bones, chopped
- 2 tbl clarified butter
- 100 g lean, minced beef
- 2 egg whites
- 1 litre beef stock
- 400 ml chardonnay
- 12 peppercorns
- 1 bay leaf
- 2 sprigs thyme
- 2 cloves garlic, chopped
- 3 medium-sized tomatoes, chopped
- 1 tbl tomato paste
- 300 g mirepoix
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