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.
Provided by txzuckerbaeckerin
Categories Clear Soup
Time 3h50m
Yield 6 1/2 cups
Number Of Ingredients 11
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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Malik Zaada
[email protected]I highly recommend this consommé.
Todius Nkumbirwe
[email protected]This consommé is a must-try for any beef lover.
Qiniso Dlongolo
[email protected]This is the best consommé I've ever had. It's so flavorful and satisfying.
Abdikaadir Poss
[email protected]I love this consommé! It's so easy to make and it always turns out perfectly. I like to serve it with a side of crusty bread and a green salad.
jasmine conyers
[email protected]This consommé is simply divine. The flavor is rich and complex, and the broth is so clear and flavorful. I could sip on this all day long.
Roshan Magar
[email protected]This consommé is delicious and elegant. It's perfect for a special occasion or a cold winter day. I highly recommend it.
Madina Ahmed
[email protected]I've made this consommé several times now and it's always a hit. It's so easy to make and it always turns out perfectly. I love serving it with a side of toasted croutons and a dollop of sour cream.
Mary Fosu
[email protected]This consommé is the perfect way to warm up on a cold winter day. The broth is so flavorful and comforting, and the vegetables add a nice touch of sweetness. I highly recommend this recipe.
Bubly Bubly
[email protected]I made this consommé for a dinner party and it was a huge hit. Everyone raved about the flavor and the beautiful presentation. I will definitely be making this again.
TrinkyDoo
[email protected]This consommé is a must-try for any beef lover. The flavor is out of this world, and the broth is so rich and satisfying. I served it with a side of crusty bread and a green salad, and it was the perfect meal.
DeeDoo
[email protected]I tried this recipe for beef consommé and was amazed at how easy it was to make. The instructions were clear and concise, and I was able to follow them without any problems. The consommé turned out beautifully, and my family loved it.
Natalie Lopez
[email protected]This consommé is the epitome of elegance and flavor. The rich beef broth is incredibly flavorful, with a depth of flavor that is simply unmatched. I was particularly impressed with the clarity of the broth, which was crystal clear and had a beautiful