Beef Consomme

"A staple in French cooking and time-consuming to make, but well worth every minute! It must be absolutely fat free to become clear. This recipe calls for some cooking experience and a lot of care and patience--please follow the instructions carefully! The list of ingredients states beef round steak, which I couldn't alter...it means simple beef round, or as also listed beef rump."
 
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Ready In:
3hrs 50mins
Ingredients:
11
Yields:
6.5 cups
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ingredients

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directions

  • Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
  • Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
  • They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
  • This will not influence the taste of the consommé, but make the color dark brown.
  • Chop all the vegetables (not the spices!) in the food processor till very coarse.
  • Add the beef cubes and pulse several more times, but do not puree!
  • Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
  • Whisk the mix into the warm beef stock reduction and let simmer without boiling.
  • Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
  • When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
  • Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
  • Remove pot from heat.
  • Skim the egg foam mix carefully off the top with a slotted ladle.*.
  • Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
  • If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
  • Always move the fluids slowly and carefully.
  • Repeat the sieving process, if necessary.
  • Heat consommé gently and season with salt to taste.
  • The consommé should be of a warm brown color.
  • Best as a soup in a French gourmet dinner.
  • * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

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RECIPE SUBMITTED BY

<p>I came from Germany quite some years ago and live in North Texas. I used to do pastries and cakes, but had to stop due to health reasons.</p> <p>I still cook, and bake, but in great moderation and not as elaborately, as I've done in the past.</p> <p>&nbsp;My cats and I enjoy a quiet life and I'm rebuilding friendships and making new ones..</p>
 
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