Oxtail Consommé Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Make the Consommé

  • 50 ml (1⅔ fl oz) vegetable oil
  • 1 kg (2


To Make the Consommé

Heat a large saucepan over high heat. Dust the oxtails with the ground white pepper, add some vegetable oil to the pan and then cook the oxtail in batches, adding more oil as you go, until golden brown on all sides. Remove the oxtails from the pan and drain off the excess oil.

Place the oxtails in a large saucepan and add