Beef Consomme Recipe
Are you looking for a delicious Beef Consomme recipe? A yummy Appetizer dish that I recommend to my friends is this recipe of Beef Consomme. Stock up on more and more Beef as you will want to make this Beef Consomme time and again. Mark this Beef Consomme, or else you will later regret bookmarking this recipe.
Ingredients
1 carrot
1 leek, green part only
2 branches celery
4 ripe tomatoes (optional)
2 egg whites
1 lb. prime lean ground beef
few sprigs chervil and tarragon
8 1/2 cups chilled brown stock
3/4 cup cold water
peppercorns
1 tablespoon sherry (optional)
Directions
1. Remove all fat from the surface of the brown stock and turn into a large pan. Peel the carrot. Wash and dry it, together with the leek, celery and tomatoes, if used. Chop or slice them. Wash, dry and chop the herbs.
2 Mix the vegetables with the egg whites in a large bowl; stir in the beef, tomatoes, chopped herbs and the water.
3 Add the vegetable mixture to the stock, mix together, then bring slowly to a boil, stirring to the bottom of the pan to prevent the mixture from sticking. Keep whisking the mixture until a thick froth starts to form.
4 As soon as the mixture starts to boil, turn down the heat and simmer, covered, for about 1/2 hours without stirring. From time to time remove any fat which rises to the surface (there should be hardly any at all).
5 At the end of the cooking time, pour the contents of the pan through a scalded cloth over a strainer, on which the peppercorns have been put, into a bowl underneath. At first hold back the egg white crust with a spoon, then let it slip onto the cloth. Pour the soup through again and over the egg white filter. The consomme should now be completely clear. Reheat, check the seasoning and add the sherry, if liked, to improve the flavor.
2 Mix the vegetables with the egg whites in a large bowl; stir in the beef, tomatoes, chopped herbs and the water.
3 Add the vegetable mixture to the stock, mix together, then bring slowly to a boil, stirring to the bottom of the pan to prevent the mixture from sticking. Keep whisking the mixture until a thick froth starts to form.
4 As soon as the mixture starts to boil, turn down the heat and simmer, covered, for about 1/2 hours without stirring. From time to time remove any fat which rises to the surface (there should be hardly any at all).
5 At the end of the cooking time, pour the contents of the pan through a scalded cloth over a strainer, on which the peppercorns have been put, into a bowl underneath. At first hold back the egg white crust with a spoon, then let it slip onto the cloth. Pour the soup through again and over the egg white filter. The consomme should now be completely clear. Reheat, check the seasoning and add the sherry, if liked, to improve the flavor.
