10 egg whites
2 pounds lean ground beef, preferably shank, neck or shoulder
1 pound mirepoix
12 ounces tomato, seeded and diced
5 quarts beef broth or stock, cold
2 onions brûlée
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
2 whole cloves
salt, to taste
Servings: 21
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.
3. Add the cold beef stock or broth; mix well and add the onions brûlée and sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.
5. Break a hole in the center of the raft to allow the consommé to bubble through.
6. Simmer until full flavor develops, approximately 1 1/2 hours.
7. Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or hold for service.
Yield: 4 quarts (4 liters)
2 pounds lean ground beef, preferably shank, neck or shoulder
1 pound mirepoix
12 ounces tomato, seeded and diced
5 quarts beef broth or stock, cold
2 onions brûlée
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
2 whole cloves
salt, to taste
Servings: 21
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.
3. Add the cold beef stock or broth; mix well and add the onions brûlée and sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.
5. Break a hole in the center of the raft to allow the consommé to bubble through.
6. Simmer until full flavor develops, approximately 1 1/2 hours.
7. Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or hold for service.
Yield: 4 quarts (4 liters)
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