BEEF CONSOMME | ||||||||
Servings : 21 ( 4 ltr ) | ||||||||
Preparation Time : | ||||||||
Ingredients : | ||||||||
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 | ||||||||
Cooking Procedure : | ||||||||
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. | ||||||||
3.05.2009
Western Receipe_BEEF CONSOMME
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