BEEF CONSOMME

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Beef Consomme image

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.

Provided by txzuckerbaeckerin

Categories     Clear Soup

Time 3h50m

Yield 6 1/2 cups

Number Of Ingredients 11

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

Steps:

  • 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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