Halal Oxtail Consommé With Aromatic Spices Recipe

About this recipe

A rich and flavorful oxtail consommé, prepared with aromatic spices and vegetables, perfect for a comforting dinner. This halal-friendly recipe is ideal for those seeking a hearty and clear soup.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 150 g Spring Onion (Kandychi Path)
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 1 ltr Eggsential Liquid Egg Whites
• 500 g Deli Chic Mutton Boneless (Freshly Frozen)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 1 Kg Kissan Tomato Paste
• 100 g Whole Farm Premium Black Peppercorns
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Tata Sampann Black Pepper Whole
• 100 g Agro Mantra Cinnamon Powder /Dalchini

Instructions

1. 1. In a large 24-cup stockpot, heat 2 tablespoons of vegetable oil over medium-high heat. Add 1.5 kg of mutton boneless pieces and cook for about 5 minutes, turning occasionally, until browned. Remove the mutton from the pot and set aside.
2. 2. In the same pot, add 1 chopped onion, 4 chopped celery stalks, 1 chopped carrot, and 1 minced clove of garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. 3. Stir in 14 cups of water, the browned mutton, 2 bay leaves, 1 tablespoon of tomato paste, 1.5 teaspoons of black peppercorns, and 1/2 teaspoon of cinnamon powder. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours.
4. 4. After 2 hours, strain the stock through a fine sieve into a large bowl, discarding the solids. Refrigerate the stock, uncovered, for about 12 hours or until the fat solidifies on the surface.
5. 5. Once chilled, use a slotted spoon to remove and discard the congealed fat from the surface of the stock. Pour the clarified stock into a clean stockpot.
6. 6. In a separate bowl, whisk 4 egg whites until foamy, about 45 seconds. Stir the foamy egg whites into the cold stock in the pot.
7. 7. Place the pot over medium-high heat and stir the egg white mixture continuously until it reaches body temperature (approximately 37°C). Stop stirring and bring the mixture to a gentle boil.
8. 8. Reduce the heat to low and use the handle of a wooden spoon to create a 1/2-inch wide hole in the egg white layer. Simmer gently for 15 to 20 minutes, allowing the consommé to clarify.
9. 9. Keeping the pot on a warm element, carefully ladle the consommé through a cheesecloth-lined sieve into a clean bowl, discarding the egg white solids.
10. 10. Season the clear consommé with salt and additional black pepper to taste. Serve warm as a comforting and elegant dinner option.