Beef Consomme

Total Time: 3 hrs 50 mins Preparation Time: 50 mins Cook Time: 3 hrs

Ingredients

• 16 cups beef stock (4 quarts)
• 1 large onion, cut into 2 halves horizontally
• 1 very small onion, quartered
• 1 small carrot, peeled and cut into 2-inch pieces
• 1 stalk celery, cut into 2-inch pieces
• 2 tablespoons packed fresh parsley
• 1/2 teaspoon fresh leaf thyme
• 5 whole black peppercorns
• 2 whole juniper berries
• 1 1/2 lbs beef round steak or 1 1/2 lbs rump roast, all fat trimmed and cut into 1-inch cubes
• 3 large egg whites

Recipe

• 1 reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
• 2 set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
• 3 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.
• 4 this will not influence the taste of the consommé, but make the color dark brown.
• 5 chop all the vegetables (not the spices!) in the food processor till very coarse.
• 6 add the beef cubes and pulse several more times, but do not puree!
• 7 put the mix into a bowl and add the 3 egg whites. incorporate the mixture well and add the spices.
• 8 whisk the mix into the warm beef stock reduction and let simmer without boiling.
• 9 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.
• 10 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.
• 11 continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
• 12 remove pot from heat.
• 13 skim the egg foam mix carefully off the top with a slotted ladle.*.
• 14 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.
• 15 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.
• 16 always move the fluids slowly and carefully.
• 17 repeat the sieving process, if necessary.
• 18 heat consommé gently and season with salt to taste.
• 19 the consommé should be of a warm brown color.
• 20 best as a soup in a french gourmet dinner.
• 21 * do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious sunday treat!