- Yield: 4 portions
Roasted Veal Consommé
Recipe courtesy of Hunter Gentry, Junior Apprentice, The Greenbrier (White Sulphur Springs, W.Va.)
Ingredients
- Roasted Veal Consommé
- roasted veal consommé - 16 oz.
- braised oxtail - 8 oz.
- oxtail jus - 4 oz.
- butternut squash purée - 8 oz.
- Malibu carrot - 6 ea., oblique
- rutabagas - 4 oz., brunoise
- sweet potato - 4 oz., parisienne
- leeks - 4 oz., sliced
- turnips - 4 oz., brunoise
- beech mushrooms - 2 oz.
- red sorrel - 16 ea.
- micro wasabi - 16 ea.
- Roasted Veal Stock
- veal bones - 50 lbs., roasted
- chicken bones - 25 lb., roasted
- mirepoix, pinçage - 1 2-in. hotel pan
- thyme - 8 oz., fresh
- tarragon - 8 oz. fresh
- parsley - 4 bu., fresh
- scallions - 5 bu., fresh
- bay leaves - 10 ea., dried
- black peppercorns - 1/2 cup
- fennel seeds ½ cup - 1/2 cup
- coriander seeds - 1/2 cup
- juniper berries - 1/2 cup
- salt - 1 cup
- Consommé
- cold roasted veal stock - 5 quarts
- minced mirepoix - 3 cup
- minced tomato - 1 cup
- minced fine herbs, thyme - 1 cup
- ground chicken - 2 lb.
- ground beef - 1 lb.
- egg whites - 12 ea., fresh
- Braised Oxtails
- oxtail - 2 lb.
- dry red wine - 1 quart
- juniper berries - 3 Tbsp.
- thyme, - 2 oz., fresh
- coriander seeds - 3 Tbsp.
- fennel seeds - 3 Tbsp.
- mirepoix, pinçage - 1 cup
- roasted veal stock - 64 oz.
- veal fat - 5 Tbsp.
- salt - to taste
- Butternut Squash Purée
- butternut squash - 2 lb.
- garlic cloves - 5 ea., shaved
- yellow onion - 56 gms., shaved
- shallot - 56 gms., shaved
- celery stalk - 56 gms.
- eggs - 2 ea., whole
- egg yolks - 3 ea.
- heavy cream - 448 gms.
- salt - to taste
Instructions
Procedure for roasted veal consommé:
- Heat up the fine brunoise oxtail in its own jus until hot. While hot, add to the soup cup at the bottom.
- Add the cold butternut squash puree (2 oz. per cup) to cover the oxtail, tapping the counter to flatten the surface. Place soup cups in a 2-inch hotel pan with boiling water to reach the same level as the purée. Cover with foil tightly.
- Bake in a 350°F oven for 40 minutes.
- Cut all vegetables. Cook separately in boiling water until tender, then shock in a ice bath.
- Heat and season soup boiling hot.
- Remove soup cups from pan and plate vegetables on the edges in small groups. Garnish with red sorrel and micro wasabi. French serve consommé.
Procedure for roasted veal stock:
- Roast bones at 450°F for one hour or until deep-brown in color.
- Deglaze pans to remove fond with red wine.
- Start with veal bones and deglazing liquid with 10 gallons of water on low heat to see very little bubbles on the surface for 12 hours.
- Add pinçage, spices and herbs at the remaining 2 hours.
- Remove stock and fortify with roasted chicken bones for another 12 hours, then cool down.
Procedure for consommé:
- Place all cold ingredients in one pot over high-heat. Mix to incorporate util 125°F, then stop mixing.
- Allow mixture to a boil. When raft forms, reduce to a simmer, clarify stock for 2 ½ hours over a simmering heat, basting raft as needed.
- Strain through a chinois, cheesecloth and coffee filter, and slowly ladle in the soup through the container.
Procedure for braised oxtails:
- Marinade oxtails in spices and red wine for 2 days.
- Strain and reserve red wine. Sear and season oxtails in veal fat for deep-brown color.
- Deglaze with reserved red wine.
- Add hot stock, pinçage and oxtails to a hotel pan and braise for 2 hours at 35o°F.
- Remove and mince oxtails. Strain and reduce braising liquid until a jus consistency.
Procedure for butternut squash purée:
- Cut butternut squash in half, seeded. Season on flesh side and roast skin-side up at 350°F for 40 minutes or until tender.
- Sweat and season vegetables in oil until tender. Add cream with soft butternut squash to simmer for 10 minutes.
- Purée hot until silky smooth, then cool down.
- Add all eggs. Season.
