Soup · Vienna
Kalbsschwanzsuppe
Oxtail consommé — clarified long-simmered broth of gelatinous veal tails with Madeira and mushroom garnish.
G GlutenC Celery
Ingredients
- 1.5kg veal tail, jointed
- 2 carrots, 1 celeriac, 1 onion (charred)
- 1 tbsp peppercorns and 3 bay leaves
- 100ml Madeira
- 2 egg whites (for clarifying)
- 100g mushrooms, finely diced (garnish)
Method
- Roast veal tail pieces at 200C for 20 minutes. Transfer to a pot with vegetables and water.
- Simmer very gently for 3 hours. Strain carefully.
- Clarify: whisk egg whites into the cool broth, return to heat and stir until the raft rises. Strain through muslin.
- Add Madeira. Serve with finely diced sauteed mushroom and chives.