“I love to take underutilized products, like oxtail, and find clever ways to make them the star of a dish,” says Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP.
The late Peter Timmins, CMC, had a profound impact on many of the industry’s greatest chefs who worked alongside him during their apprenticeships at The Greenbrier (White Sulphur Springs, W. Va.).
Among those he mentored was Rich Hoffman, WCMC, CEC, CCA, AAC, Executive Chef, Country Club of Maryland (Towson, Md.).
“Chef Timmins once told me, ‘Chefs always focus on the entrée, but what will set you apart are your soups and salads,’” says Hoffman.
This recipe for Oxtail Consommé pays homage to that lesson and to Hoffman’s mentor.
“I love to take underutilized products, like oxtail, and find clever ways to make them the star of a dish,” he explains. “This soup has a deep, full-bodied beef flavor. It’s richer than a veal consommé and has many layers that are both classical and modern in their presentation.”