Beef Consomme

READY IN: 2hrs
YIELD: 1 gallon




  • Whip egg whites until frothy.
  • Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
  • Add COLD beef broth, mix well.
  • Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
  • Add salt to taste to broth.
  • 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.
  • Stirring occasionally.
  • The beef and vegetable mixture will eventually harden and rise to the top.
  • Do not stir after this has happened.
  • Break a hole in the beef mixture to allow broth to bubble through.
  • Simmer approximately 90 minutes.
  • Strain through cheesecloth, degrease.
  • Adjust seasoning.