0 Picture
Ingredients
- 1 yellow onion cut into 1/2 inch thick slices and quickly browned in a dry pan
- 1 carrot, peeled and diced
- 1/2 cup diced leek, white part only
- 1 small turnip, peeled and diced
- 1 small parsnip, peeled and diced
- 3 lbs. ground lean beef
- 10 egg whites, beaten until frothy
- 2 cups peeled, seeded, and diced tomatoes
- 1 sprig thyme, 1 bay leaf, 4 parsley stems, 5 black peppercorns tied together in a small cheesecloth pouch
- 5 litres quart beef stock, cold
- 1/4 cup sherry (optional)
Details
Servings 4
Preparation time 20mins
Cooking time 22mins
Preparation
Step 1
1. Combine all ingredients except for the herbs and stock in a large pot, making sure to mix them together well.
2. Add the stock and mix well.
3. Add the herb pouch.
4. Bring the mixture just to a boil, stirring frequently.
5. As soon as the boil begins, reduce the heat so that it continues at a steady simmer.
6. A thick, white foamy layer, called the raft, forms at the top of the pot. Using a spoon, gently break a small opening in the raft, about 2-3 inches wide so that you can see the liquid underneath.
7. Allow the consommé to continue at a slow, steady simmer for 1-1 1/2 hours.
8. To strain the stock, carefully move the raft to the side and use a ladle to remove the liquid from the pot.
Pour it through a strainer that has been lined with a triple layer of damp cheese cloth. Try to remove as little of the raft as possible as you remove the liquid, this ensures a crystal clear consommé.
9. When all of the consommé has been removed from the pot, add the sherry and season it with salt to taste.
Review this recipe