Beef Consomme

Ingredients

• 10 egg whites
• 2 lbs lean ground beef

mirepoix

• 1/2 lb chopped onion
• 1/4 lb chopped carrot
• 1/4 lb chopped celery
• 12 ounces diced tomatoes
• 5 quarts beef broth
• 2 onions, brulee (onions cut in half and caramelized on the cut side)
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed peppercorn
• 8 parsley stems
• 2 whole cloves
• salt, to taste

Directions

1. 1

   Whip egg whites until frothy.

2. 2

   Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.

3. 3

   Add COLD beef broth, mix well.

4. 4

   Put spices, except salt, in cheesecloth, tie to seal, and put in broth.

5. 5

   Add salt to taste to broth.

6. 6

   Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.

7. 7

   Stirring occasionally.

8. 8

   The beef and vegetable mixture will eventually harden and rise to the top.

9. 9

   Do not stir after this has happened.

10. 10

    Break a hole in the beef mixture to allow broth to bubble through.

11. 11

    Simmer approximately 90 minutes.

12. 12

    Strain through cheesecloth, degrease.

13. 13

    Adjust seasoning.