Oxtail Soup à la Française

Ingredients

• 1 kg oxtail, cut into chunks
• 500 g veal knuckle
• 2.5 liters white consommé (white cooking stock)
• 400 g lean beef and veal, minced
• 1.5 tablespoon arrowroot
• carrots and turnips

Instructions

1. Place the oxtail chunks and veal knuckle in a pot with the white consommé (cooking stock). Bring to a boil and skim. Add the standard vegetable garnish and simmer gently for 5 hours.
2. To clarify the consommé: mince the lean beef and veal together, lightly brown in butter, and dust with arrowroot. Use this mixture to clarify the cooking liquid according to standard technique.
3. For the garnish: trim the oxtail pieces, turn the carrots and turnips into the shape of garlic cloves, and cook them in the consommé until tender. Serve the broth nappé (glazed) over the oxtail and vegetable garnish.