Oxtail double consommé/jelly
Ingredients
- Approximately 2 kg oxtail
- 2 pork trotters
- 400 g carrots
- 400 g celery stalks
- 400 g leeks, white part only
- 500 g onions
- 50 g fresh thyme
- 50 g flat parsley
- 30 g garlic
- 6 bay leaves
- 8 g white peppercorns
- 5 cloves
- 100 g tomato paste
- 2 tsp salt
- 6 l water
Instructions
Preheat the oven to 230°C.
Place the oxtail pieces in a cast iron casserole dish and cook in the oven for approximately 30 minutes.
Wash and chop the vegetables, add them to the casserole dish with the tomato paste and stir.
Return to the oven and cook for approximately 30 minutes, stirring occasionally.
Remove from the oven and pour into a large pot with the spices, water and pork trotters. Bring to the boil, skimming occasionally.
Reduce the heat and leave to cook for 5-6 hours. Skim.
Season to taste.
Strain through a cloth.
Allow to cool and store in the fridge over-night to obtain a firm consistency.
Remove any remaining fat.
Notes
The oxtail jelly can be stored in the fridge for three days. It can be served cold with a fish tartare or hot in a soup bowl with diced vegetables and fresh coriander leaves. It can also be cut into pieces and served with goose liver.