Oxtail consommé with dumplings, bean sprouts, mint and chilli

Name: Oxtail consommé with dumplings, bean sprouts, mint and chilli
Cuisine: Australian
Ingredients: 2 cloves garlic, minced; 2 red shallots, minced; 20 ml vegetable oil; 5 g lard; ½ teaspoon freshly ground black pepper; 2 teaspoons shredded mint leaves; 120 g shredded oxtail meat reserved from stock; 1 coriander root, minced; ¼ teaspoon Chinese Spice Salt; 1 large red chilli, cut into very fine julienne; 1 teaspoon Sichuan peppercorns; 6 large spearmint leaves, shredded; 1 tablespoon laksa (Vietnamese mint) leaves; 4 slices ginger; 1 stalk lemongrass, sliced; 2 litres settled, clear Oxtail Stock; 3 green onions, sliced; 1 star anise, cracked; 2 pieces cassia bark; 1 large red chilli, split lengthwise; 5 kaffir lime leaves, shredded; 10 g cornflour; 150 ml boiling water; 40 ml fish sauce; 125 g wheat starch; 100 g bean sprouts

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Oxtail consommé is one of my favourite winter classics: in the morning the kitchen is filled with the perfume of the stock, which has been gently simmering away all night. When making the stock, remember to put aside some of the oxtail meat to make the dumplings for this soup. The dumplings take their inspiration from the Chinese gow gee of yum cha tradition that have a gorgeous, silky, almost translucent pastry.

Ingredients

Oceania
Asia
China
Australia
Soup
Winter

Ingredients

Method