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The Official Downton Abbey Christmas Cookbook
OXTAIL CONSOMMÉ
Oxtail is an especially delicious cut of
meat if given time to cook slowly in a
bath of stock or wine. When done, the
meat readily falls from the bone and is
fork-tender and deeply flavorful. Oxtail
is often sold already cut into pieces about
1½ inches (4 cm) long. Make sure the
butcher gives you meaty pieces. If it is not
already cut, use a sharp knife to cut the tail
between the joints.
The recipe for oxtail soup in Mrs Beeton’s
Book of Household Management calls for
bringing the oxtail to a boil in a pot of
water and then discarding the water before
adding all the remaining soup ingredients.
That step is unnecessary and has been
skipped here. Mrs. Beeton also instructs
the cook to clarify the stock and serve it
as a consommé. But properly clarifying a
stock is time-consuming and wasteful in
today’s world, so the choice as to whether
to clarify or not has been left to you. If
you skip the step, this will not be a true
consommé, but it will still be lovely.
SERVES 6
INGREDIENTS
lb ( kg) oxtail, cut between
the joints into pieces about
½ inches ( cm) long
Flour, for dusting
Unsalted butter, for frying
yellow onion, chopped
rib celery, chopped
½ turnip, chopped
Bouquet garni of fresh flat-leaf
parsley sprigs, fresh thyme
sprigs, and bay leaf, tied into a
bundle with kitchen string
black peppercorns
whole cloves
blade mace
quarts ( l) beef or vegetable
stock
FOR SERVING
turnip, peeled and cut into
¼-inch (-mm) cubes
carrot, peeled and cut into
¼-inch (-mm) cubes
½ cup ( ml) sherry
Salt and black pepper
Lightly dust the oxtail pieces with flour. In a Dutch oven or
other heavy pot, melt tablespoon butter over medium heat.
Working in batches to avoid crowding, add the oxtail pieces and
lightly brown on all sides, – minutes for each batch, adding an
additional tablespoon butter each batch. As the batches are
ready, transfer them to a plate.
Return the oxtail pieces to the pot, add the onion, celery, turnip,
bouquet garni, peppercorns, cloves, and mace, and pour in the
stock. Cover and bring to a boil over medium heat. Reduce
the heat to medium-low and simmer, covered, until the meat
falls from the bone when nudged with a fork, ½– hours.
Alternatively, bring to a boil on the stove top as directed, then
place the covered pot in a preheated °F (°C) oven and
braise the oxtail pieces for ½ hours. At this point, check to see if
the meat is falling from the bone. If it is not, return the pot to the
oven and check again after minutes.
When the oxtail is ready, using a slotted spoon, transfer the
pieces to a sheet pan. Strain the contents of the pot through a
fine-mesh sieve set over a bowl or other container and discard
the solids. Let the stock cool. Cover the meat and the stock and
refrigerate overnight.
