Name: Oxtail Consommé
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 onions, topped and tailed but not peeled; 2 carrots, split into 4; 150 ml/ ¼ pt dry white wine; salt and pepper; 3 celery stalks; 2 bay leaves; sherry glass of dry sherry; 1 oxtail, cut into pieces; handful of chives

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Oxtail is an ideal base from which to make a clear soup with a terrific flavour. Drink a glass of fino with it, and call it consommé de queue de boeuf to win a gold star.

Ingredients

1 oxtail, cut into pieces
2 onions, topped and tailed but not peeled
2 carrots, split into 4

Europe
United Kingdom
Gluten-free
Soup

Method

Preheat the oven to 250°C/475°F/ gas 9. Begin by trimming off all the fat you can from the joints of oxtail. Put them with the unpeeled onions in a roasting tray and brown in the oven for

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