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

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.