🫙 From the Spice Rack
Sep-Dinner: Oxtail Consomm
2 tb Vegetable oil 3 lb Oxtails 1 Onion, chopped 1 Leek, white part only, chop 4 Celery stalks, chopped 1 Carrot, chopped 1 Garlic clove, chopped 10 c Beef stock 2 Bay leaves 2 Who...
maineasy
Ingredients8 items
Ingredients
- 2tbsp vegetable oil
- 3lboxtails
- 1onion, chopped
- 1leek, white part only, chop
- 4celery stalks, chopped
- 1carrot, chopped
- 1garlic clove, chopped
- 10cup beef stock
Directions
- 1
2 tb Vegetable oil 3 lb Oxtails 1 Onion, chopped 1 Leek, white part only, chop 4 Celery stalks, chopped 1 Carrot, chopped 1 Garlic clove, ch
- 2
Float wild-rice ravioli filled with squash pure in this rich-tasting consomm
- 3
In large 24-cup stockpot, hat oil over medium-high heat
- 4
cook oxtails for about 5 minutes or until browned
- 5
Remove from pot and set aside
- 6
In same pot, cook onion, leek, celery, carrot and garlic for 5 minutes or until softened
- 7
Stir in stock, 4 cups water, oxtails, bay leaves, cloves, tomato paste, peppercorns, nutmeg and thyme
- 8
Bring to boil