Potage Ox-Tail clair (Clear Oxtail Soup)

Ingredients

• 1 kilo 500 oxtails
• a foundation of aromatics
• 1 kilo 500 gelatinous bones
• 3 litres and a quarter water
• 500 grammes lean beef
• 2 small white parts of leeks
• 1 white of egg
• 2 décilitres large brunoise of carrot
• butter
• Consommé

Instructions

1. Prepare a stock in advance with 1 kilo 500 of gelatinous bones moistened with 3 litres and a quarter of water, kept at a gentle simmer for 7 to 8 hours.
2. Set the oxtail sections in a small marmite on a foundation of aromatics and sweat them in the oven for a quarter of an hour.
3. Moisten with 2 litres and a half of the prepared stock.
4. Cook the tails gently for three hours and a half to four hours.
5. Strain the cooking liquor and skim off the fat well.
6. Clarify it with the chopped lean beef, the sliced leek whites and 1 white of egg, allowing 1 hour.
7. Strain through a napkin.
8. Sweat the large brunoise of carrot, turnip and celery in butter and cook it down in Consommé.
9. Garnish with one section of tail per person and the brunoise.