Oxtail Consomme Beef Stock Recipe

Directions:

1. Pat the oxtails dry and season with salt and pepper. Cut onions into quarters, and carrots and celery into one inch pieces.
2. Preheat the oven to 450°F. In a large roasting pan combine the oxtails, onions, carrots, celery. Roast mixture in the middle of the oven, turning the oxtails until they are very browned, and transfer it to a large stockpot with the 6 cups of water.
3. Deglaze the roasting pan with the wine over high heat, scraping up the brown bits. Add the deglazing liquid to the stockpot with peppercorns. Bring the liquid to a boil, skimming the froth, and simmer gently, uncovered, for 3 hours.
4. Ladle the mixture through a sieve lined with a rinsed and squeezed kitchen towel into a large bowl. You can reserve the oxtails for another use, but discard the remaining solids. The bouillon can be made 3 days in advance and kept chilled, or you can freeze to store longer. Discard excess fat (leave enough to cover soup when chilled). Makes 6 cups.