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Recipe Name
Cappelletti e Oxtail Brodo
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Comments (2)

I think you let a bit out on the broth formation. No mention of the mirepoix. I believe it’s a standard broth / stock thing ?

Your images show a glass clear broth. I doubt folks will get that using a strainer or sieve. I get a tyndall effect with a 0.46 micron filter so I resort to centrifugal force to get it clear. Anything in a glass clear broth is delightful to look at and eat. Why not do a thing on a raisin consommé? It’s been beating me up for years.

No centrifuge needed on that broth ? Will keep the raisin consomme in mind