Oxtail Consommé

Roast the cut oxtails well in a little clarified butter in a very hot tube. Then fry the coarsely chopped roots and the onion. Stir in the tomato paste and deglaze with Madeira and red wine. Let it boil away. Now put everything, if possible without fat, into a pot and pour cold water over it. Add peppercorns and bay leaf and simmer slowly for 3-4 hours. Then strain the soup through a sieve and season to taste. Let it cool down a bit. In the meantime, mix the minced vegetables and meat with the tomato paste. Beat the egg whites until foamy, add some ice cubes and the meat-vegetable mixture. Stir this mixture vigorously into the lukewarm beef broth. Bring to a boil as quickly as possible on a very hot plate, stirring gently every now and then to prevent the egg white from settling. Once boiling, reduce to low heat and simmer slowly for 30 minutes. Again, skim carefully through a cloth. Serve the soup with root vegetables, pieces of oxtail and any garnish, such as ravioli.

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