Ox-cheek Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of ox-cheek with vegetables, herbs and spices cooked in stock that's clarified with veal and egg whites and finished by the addition of vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Ox-cheek Soup.
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This is a classic recipe for a Victorian version of Ox-cheek Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 143.—OX-CHEEK SOUP.
Thoroughly wash the cheek in tepid water, and then parboil, or scald it over the fire with a handful of salt in the water; and having again washed the cheek, place it in a stewpan with carrots, turnips, celery, four onions—one stuck with twelve cloves—a blade of mace, twenty peppercorns, and a garnished bunch of parsley, bay-leaf, and thyme; fill up with stock or water; boil and skim well, and then set it to boil gently by the side of the fire for about four hours, when the cheek will be done sufficiently tender to enable you easily to remove the meat from the jaw-bone; and, having set the pieces in press between two dishes to become cold, proceed to clarify the stock as directed in No. 6, and having, with the clarified stock from the ox-cheek prepared a jardinière soup, No. 133, cut the cheek into inch-square pieces; put these in with the soup; boil together for a few minutes, and serve.
Modern Redaction
Ingredients:
1 ox cheek
2 carrots, halved
3 turnips, peeled and halved
4 onions
12 cloves
1 blade of mace
20 black peppercorns
1 bunch of herbs, made from parsley, bayleaf and thyme tied together
For Clarifying:
350g lean beef or veal
3 egg whites
1l cold water
To Finish:
3 carrots, peeled
2 turnips, peeled
8 small button onions
2 celery sticks, white parts finely diced
pinch of sugar
Method:
Separate the ox tail pieces at the joints, place in a pan, cover with water then bring to a boil and cook for 10 minutes then drain and set aside to cool. Take the larger bone pieces and divide into four with a bone saw. Place the ox tail pieces in a large stewpan with the carrot, onion, celery, herbs, cloves, made and peppercorns. Add the stock then bring to a boil, skim the surface, reduce to a simmer, cover and cook for about 2 hours, or until the meat is completely tender.
At this point, drain the stock and strain into a clean pan. Remove the tail pieces and set aside. Now you can clarify the stock. Chop the beef or veal very finely then pound to a smooth paste in a mortar. Add the three egg whites, one at a time, and pound until they form a smooth paste with the meat.
Whisk this paste into 1l of cold water then skim the surface of your stock or broth very carefully, ensuring that you have removed all traces of fat from the surface. Whisk the egg and beef mix into the stock and cook over high heat, stirring constantly until the mixture boils. Reduce to a gentle boil and keep cooking for 30 minutes. By this time the stock should be clear and bright and can be strained, cooled and stored for use.
If, however, the stock has not clarified sufficiently, even after following the method above take two more egg whites and whisk them together before beating in 600ml of water. Whisk this mixture into the stock, bring to a boil and cook for 15 minutes longer. By this time the stock should have clarified and brightened and is ready for use.
Take a melon-baller (any size) and scoop as many balls as you can from the carrots and turnips. Place the carrot and turnip balls in a pan with the onions and celery. Pour over the clarified stock, add a little sugar then bring to a boil, reduce to a simmer and cook for about 15 minutes, or until the vegetables are done.
Warm the ox-tail pieces by frying, place in a soup tureen then pour over the meat stock and vegetables. Serve immediately.
