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A really light but highly flavourable alternative to the traditional beef broth.


  1. Place the oxtail in a heavy-based saucepan and cover with cold water.
  2. Bring to thre boil aand skim.
  3. Add the peppercorns and whole leeks, whole onions, whole carrots, whole celery stalks and garlic and cook for 2 hours: the meat should be falling off the bone.
  4. Remove the meat and vegetables , and strain the consommé through a fine chinois (reserving the stock).
  5. Add the chopped vegetable and minced beef steak along with tomatoes and chopped coriander.
  6. Carefully cover with the stock, bring to the boil, add the vermicelli to the stock and cook for 10 minutes.

Note: This recipe will serve 6 people as a starter.

Source: Our collection - Farmison.com