Consommé by Alex Smith
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Recipe from the book by A. Smith 'Supermarket Kitchen'.
Ingredients
- Turkey - 1 piece
- Beef hoof - 2 lbs
- Oxtail - 1 piece
- Beef Shank - 1 piece
- Onion - 3 heads
- Carrot - 3 pieces
- Celery stalk - 3 pieces
- Garlic - 2 cloves
- Tomatoes - 6 pieces
- Pickled Chanterelles - 7.1 oz
- Bouquet Garni - 1 bunch
- Lean Beef - 10.6 oz
- Egg white - 4 pieces
- Green peppercorns - 0.4 oz
- Salt - to taste
Step by Step guide
Step 1
Place the bones on a baking sheet and roast for 1 hour at 356°F. Roasted bones will give color to the broth and remove excess fat from the bones.
Step 2
Transfer the bones from the baking sheet to a pot of boiling water and return the baking sheet to the oven, placing 2 onions, 2 carrots, and 2 celery stalks on it.
Step 3
Remove the seeds from the tomatoes.
Step 4
Brown the vegetables in the oven, add them to the pot with the boiling bones. Also add the tomatoes, 2 handfuls of champignon mushrooms, the turkey leg, the beef shank, the bouquet garni, and the garlic cloves. Continuously skim off the foam. Reduce the heat; the liquid in the pot should not boil but rather just quiver. Cook for 12 hours. The liquid in the pot will evaporate. From 5 liters, there will be about 1.5 liters left at the end of cooking. Salt should be added at the very end.
Step 5
Strain the cooked broth twice and cool it. Pour the egg whites into a large bowl and whisk them with a whisk. A large bowl is needed for aeration. More oxygen means the whites will rise better.
Step 6
Mix the whipped whites with mirepoix.
Step 7
Add the ground beef to the mixture and thoroughly incorporate it. Then pour 1.5 liters of broth into the large bowl and transfer everything to a clean pot.
Step 8
Place the pot on the heat; the broth will slowly come to a boil, and the mixture from the bottom will rise to the top, forming a thick crust. Make a hole in the crust with a kitchen spatula and reduce the heat to the minimum. Cook for half an hour.
Step 9
Then throw a handful of black peppercorns into the hole and cook for another 10 minutes. The ground beef, mirepoix, and egg whites are needed to add fresh flavor, but this is secondary; the main goal is to collect all the remaining tiny particles of culinary debris in the broth and raise them to the top, from where they can be more easily collected with a spoon or skimmer. Cook for another 10 minutes.
Step 10
Salt, taste, ensure everything is fine, and strain through a fine sieve and double-layered cheesecloth. The result is a liquid the color of weak coffee. Pour the consommé into cups and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.