Beef Consomme

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.

• Ready In: 2 hrs
• Yields: 1 gallon

Ingredients

• 10  egg whites
• 2  lbs lean ground beef

• mirepoix

• 1⁄2 lb  chopped onion
• 1⁄4 lb  chopped carrot
• 1⁄4 lb  chopped celery
• 12  ounces  diced tomatoes
• 5  quarts beef broth
• 2  onions, brulee (onions cut in half and caramelized on the cut side)
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon  crushed peppercorn
• 8  parsley stems
• 2  whole cloves
•  salt, to taste

Directions

1. Whip egg whites until frothy.
2. Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
3. Add COLD beef broth, mix well.
4. Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
5. Add salt to taste to broth.
6. Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
7. Stirring occasionally.
8. The beef and vegetable mixture will eventually harden and rise to the top.
9. Do not stir after this has happened.
10. Break a hole in the beef mixture to allow broth to bubble through.
11. Simmer approximately 90 minutes.
12. Strain through cheesecloth, degrease.
13. Adjust seasoning.