Beef Consomme Recipe #81043
Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.
2 hours | 30 min prep
1 gallon
- 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
- Whip egg whites until frothy.
- Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
- Add COLD beef broth, mix well.
- Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
- Add salt to taste to broth.
- 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.
- Stirring occasionally.
- The beef and vegetable mixture will eventually harden and rise to the top.
- Do not stir after this has happened.
- Break a hole in the beef mixture to allow broth to bubble through.
- Simmer approximately 90 minutes.
- Strain through cheesecloth, degrease.
- Adjust seasoning.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 81043 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars