Beef or Oxtail Consomme

• 1 kg beef shank or oxtail with bones, chopped
• 2 tbl clarified butter

Brown the beef or oxtail in clarified butter. Add the mirepoix and continue cooking until the vegetables are lightly browned. Add the tomato paste and thoroughly coat the meat with it. Continue cooking until you feel that it may start to burn. The caramelisation gives colour and flavour. Add the tomatoes, garlic, herbs, peppercorns, white wine and beef stock. Bring to the boil.

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