Drinking Tawny? Try...

Classic Beef Consomme

Saltram 1959 Vintage Rare Tawny

Food and Wine Matching - Beef Consomme

Serves

8 as a Starter

Ingredients

  • 1 kg beef bones
  • 1 onion, peeled and halved
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 2 teaspoons black peppercorns
  • 4 litres of water
  • 1 bouquet garni of, parsley, thyme, bay leaf and celery stalks

Method

  1. Place the bones and onion halves in a baking tray.
  2. Bake uncovered for 1 hour, until bones and onions are dark brown.
  3. Transfer into a large pot. Add the chopped celery and carrots, bouquet garni, black peppercorns and 3 litres of the water.
  4. Allow to simmer, uncovered, for 3 hours. For crystal clear results make sure the liquid doesn't boil at any point.
  5. Pour in the remaining litre of hot water. Simmer uncovered for another hour.
  6. Strain through a fine sieve lined with muslin cloth.
  7. Cool and skim away any fat on the surface.
  8. Reheat and serve in consomme cups or small deep bowls. (We have also garnished with garlic flowers.)

Wine match

Saltram 1959 Vintage Rare Tawny

Saltram 1959 Vintage Rare Tawny

Mclaren Vale SA,
Port

This fortified wine is a tribute to the Saltram winemaking family which has been part of its rich heritage. Savour this wine's depth of flavour. Complexity, seamless palate of amazing youthful notes, amongst all its brooding complexity and extraordinary length.

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Seppeltsfield No 7 Tawny

Seppeltsfield No 7 Tawny

Australia,
Port

A contemporary take on an Australian classic Tawny style. Made mostly from Shiraz and Grenache, this Tawny has fruit intensity and bright freshness. Best served chilled.

More ›

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