Beef Consomme
OKkkkk.... Need clear GOOD-TASTING liquids for my tests... may try this!
A staple in french cooking and time-consuming to make, but well worth every minute! It must be absolutely fatfree 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.
16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontially
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 rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites
6 1/2 cups
3 hours 50 minutes 50 mins prep
1. Reduce the beefstock 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 consomme, but make the color dark brown.
5. Chop all the vegetables (not the spices!) in the food processor til 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. Wisk the mix into the warm beefstock 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 eggfoam mixture is solid, about another 30 minute.
12. Remove pot from heat.
13. Skim the eggfoam mix carefully off the top with a slotted ladle.*.
14. Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consomme 1 spoonfull after another through the sieve into a big sauce pan.
15. If for any reason the consomme is NOT clear at this stage, reheat and add 3 more egg whites to the consomme. 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 consomme gently and season with salt to taste.
19. The consomme 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 you pooch have a healthy, yet luxurious Sunday treat!
A staple in french cooking and time-consuming to make, but well worth every minute! It must be absolutely fatfree 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.
16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontially
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 rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites
6 1/2 cups
3 hours 50 minutes 50 mins prep
1. Reduce the beefstock 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 consomme, but make the color dark brown.
5. Chop all the vegetables (not the spices!) in the food processor til 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. Wisk the mix into the warm beefstock 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 eggfoam mixture is solid, about another 30 minute.
12. Remove pot from heat.
13. Skim the eggfoam mix carefully off the top with a slotted ladle.*.
14. Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consomme 1 spoonfull after another through the sieve into a big sauce pan.
15. If for any reason the consomme is NOT clear at this stage, reheat and add 3 more egg whites to the consomme. 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 consomme gently and season with salt to taste.
19. The consomme 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 you pooch have a healthy, yet luxurious Sunday treat!
posted by Oweazaer | 4:23 PM
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