Beef Consommé Recipe
Servings: 1 gallon
ConsommÃ© is a classic French preparation of white beef stock clarified to produce a crystal clear broth. Once finished, its appearance is deceiving because it looks quite simple but the taste is rich and complex. ConsommÃ© is typically garnished with very finely diced, blanched vegetables.
- 1 yellow onion cut into 1/2 inch thick slices and quickly browned in a dry pan
- 1 carrot, peeled and diced
- 1/2 cup diced leek, white part only
- 1 small turnip, peeled and diced
- 1 small parsnip, peeled and diced
- 3 lbs. ground lean beef
- 10 egg whites, beaten until frothy
- 2 cups peeled, seeded, and diced tomatoes
- 1 sprig thyme, 1 bay leaf, 4 parsley stems, 5 black peppercorns tied together in a small cheesecloth pouch
- 1 gallon + 1 quart white beef stock, cold
- Combine all ingredients except for the herbs and stock in a large pot, making sure to mix them together well.
- Add the stock and mix well.
- Add the herb pouch.
- Bring the mixture just to a boil, stirring frequently.
- As soon as the boil begins, reduce the heat so that it continues at a steady simmer.
- A thick, white foamy layer, called the raft, forms at the top of the pot.
- Using a spoon, gently break a small opening in the raft, about 2-3 inches wide so that you can see the liquid underneath.
- Allow the consommÃ© to continue at a slow, steady simmer for 1-1 1/2 hours.
- To strain the stock, carefully move the raft to the side and use a ladle to remove the liquid from the pot.
- Pour it through a strainer that has been lined with a triple layer of damp cheese cloth.
- Try to remove as little of the raft as possible as you remove the liquid, this ensures a crystal clear consommÃ©.
- When all of the consommÃ© has been removed from the pot, season it with salt to taste.