Clarified oxtail consommé with Muscat

Heat the oven to 200 °C. Trim excess fat from the meat. Spread oxtail and veal in uncrowded roasting dishes and brown for about 60 min. Meanwhile wash the carrots and celery. Peel the carrots and onions, trim the celery and chop these vegetables. Separately divide carrots and celery into 3 equal parts: use 2 for the broth and keep 1 chilled for clarification. Divide onion into 5 parts, using 4 for broth and chilling the rest. Wash and slice the leek, peel garlic and wash and thinly zest the orange.

Use for the recipe: ≈ 2 celery stalk (prepare 2 celery stalk).

Use for the recipe: ≈ 2 carrot (prepare 2 carrot).

Use for the recipe: half an unwaxed orange (prepare 1 unwaxed orange).

Use for the recipe: ≈ 3 small onion (prepare 3 small onion).

Deeply colour the broth vegetables and leek in oil in a large skillet. Deglaze with 250 ml Muscat and transfer to a very large stockpot. Add roasted meat, garlic, bay, orange zest, tomato paste, pepper and veal stock. Bring to a gentle simmer for about 240 min until flavour is extracted and meat very tender. Strain without pressing. Divide broth among shallow containers, rapidly cool in an ice bath for about 60 min until cold, then refrigerate for 480 min. Remove solidified fat.

Crack the eggs and separate the whites from the yolks. Wash the parsley stalk. Blend whites with the reserved clarification vegetables and parsley stalk. Mix into cold defatted broth and gradually heat, stirring until it just simmers. Once the raft forms, stop stirring and gently simmer for 30 min. Turn off the heat and rest for 10 min. Carefully ladle clear liquid through damp cheesecloth without breaking or pressing the raft.

Gently reheat the strained consommé. Add the finishing 125 ml Muscat, check seasoning and add a little salt if needed. Serve hot in small starter cups.