Recipe: Beef Consomme and Clear Beef Consomme

BEEF CONSOMME

1 lb lean ground beef
1/3-cup onions
1 small carrot
1 branch of celery
1 green part of leeks
3 eggs white
1 cup canned tomatoes
8 cups beef stock
1 tsp fresh thyme
2 bay leaves
10 black peppercorns
1 bunch parsley stalks
6 inches square cheesecloth

Prepare the ingredients:Put the thyme, bay leaves, peppercorn, and parsley together in the cheesecloth to make a spice bag. Peel, wash, and chop or grind the vegetables. Thoroughly mix the beef, eggs whites, vegetables, and tomatoes with half of the cold stock in a thick-bottomed pot. Add the remainder of the cold stock, and the spice bag.

Cook the beef consomm :Place the pot over a gentle heat and slowly bring to a boil, stirring occasionally. Boil rapidly for about 5 seconds only. Lower the heat so that the consomm simmers very gently. Cook for 1 hour without stirring. Do not break the raft. Turn the heat off and let rest for 30 minutes before straining. The consomm will be clearer.

Strain carefully through double cheesecloth. Remove all the fat using both sides of a square piece of paper towel. Bring to a boil and serve with appropriate garnishes.

Chef Eric hints and tips:To clarify the stock, egg whites are stirred into the stock along with a mixture of lean meat, fish or vegetables and aromatic herbs to enrich its flavor. The mixture is brought slowly to the boil - it must be stirred constantly during this time to keep the whites from sticking and burning on the bottom of the pan and then simmered. Once the mixture has come to the boil, the egg whites solidify into a soft crust on top of the stock and the mixture must not be stirred at all, as stirring would make it cloudy. Any fat and solid impurities in the stock attach themselves to the egg whites as the stock filters through and the stock below is left beautifully transparent.

Serves: 6
adapted from a recipe by Chef Eric 911

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CLEAR BEEF CONSOMME

1 qt Water
1 1/2 lb Beef bones; washed in cold water
2 Medium-size carrots; peeled
1 lg Onion; halved
1 Clove garlic
1 Stalk celery
Bouquet garni
1 Bay leaf
3 Sprigs parsley
1 pn Thyme
1 ds Salt
1 pn Ground black pepper
1 c Dry red wine
Croutons
2 Sprigs parsley
1 Clove garlic
1/4 ts Thyme (up to)
4 Black peppercorns
1 pn Marjoram
1/2 Bay leaf

Place water, bones, carrots, onion, garlic, celery, Bouquet Garni, bay leaf, parsley & thyme in a large stockpot. Bring to simmer very slowly & allow to simmer 3 to 3-1/2 hrs., uncovered.

Strain consomme to remove vegetables & seasonings. Allow to cool at room temperature. Refrigerate overnight.

Remove solidified fat from surface of consomme. Put consomme into stockpot or large saucepan & add salt, pepper & wine. Bring to simmer, but do not boil. Reduce volume of consomme slightly to intensify flavor & to heat to serving temperature.

Divide among 6 soup bowls & garnish w/ croutons. Serve immediately. Note: Consomme may be prepared in advance, frozen & reheated if desired. Don't allow it to boil or it will become cloudy.

BOUQUET GARNI:
1/4 cup dried parsley (classic ingredient)
2 tablespoons dried thyme (classic ingredient)
2 tablespoons dried bay leaf (classic ingredient)
2 tablespoons dried rosemary (optional ingredient)

Mix all together and place in an airtight container. Store in a cool, dark place away from heat sources. Use within 6 months. Good with meats and vegetables. Traditionally, this mixture is tied up in cheesecloth for easy removal after flavoring. Tie all ingredients in cheesecloth bag.

6 Servings
adapted from: FOX & HOUNDS FRIESS, LAKE RD., MILWAUKEE