Beef Consommé

Beef consommé is good to serve as part of a multi-course menu. It will stimulate the appetite without overfilling the stomach. The secret of its success is the correct purity and taste of the meat and Vegetable Recipes. Meat consommé has a distinctive, dark brown colour and should turn gelatinous when cold.

Ingredients:

Range for 3 litres: 1.5 kg of beef bones 750 g beef for soup 150 g of carrots 150 g celery 6 l of cold water 1 bunch parsley stems 1 tbsp ground black pepper 1 tsp salt 6 pcs cloves 2 pcs onions 2 pcs of mushrooms 2 pcs of bean leaves 1/2 pcs of garlic cloves 1/2 pcs of leeks a pinch of sugar For the cleansing mixture: 1 kg of beef 200 gcelery 150 g carrots 4 pcs egg whites 1/2 pk leek pepper salt

Procedure:

1. Place the beef bones in a roasting pan and roast them in a preheated oven at 180 °C for about 20 minutes
2. Place the bones, whole beef for the soup in half of the cold water, add the garlic and onions, season the soup with salt and a pinch of sugar, bring everything to the boil, leave on a low heat source to bubble for 2 hours, collecting the foam formed on the surface during the preparation
4. Cut the Vegetable Recipes and mushrooms into walnut-sized pieces and put them into the broth, top up with cold water and add the spices
5. Cook on a medium heat source for 4-8 hours, again collecting the murky mass from the surface
6. Remove the meat, strain the broth, allow it to cool, then skim off the excess fat
7. Grind the meat and Vegetable Recipes to cleanse the broth
8. Lightly beat the egg whites to increase their volume and mix them well into the ground meat and Vegetable Recipes
9. Put the cleaning mixture into the cold stock and stir, bring the stock to the boil again and cook for 90-120 minutes until all the impurities float to the surface, carefully scraping the bottom of the pot from time to time to collect the impurities to prevent scorching
10. Allow the finished consommé to cool and then strain through a fine clean cloth.

Recommendation:

The clean meaty flavour of the broth can be enhanced with a splash of dry sherry. A lightly spiced note will be added to the broth by a shrub or a bit of nutmeg sprinkled into the cheesecloth for straining.

Note:

To make a thicker concommé, use double the amount of meat and you can also slightly reduce the amount of egg white used in the recipe.