Consomme

🛒 Ingredients

• Beef Stock 235 g · 35 kcal
• Lean Ground Beef 10 g · 5 kcal
• Egg Whites 0 g · 0 kcal
• Carrot 2 g · 0 kcal
• Celery Stalk 2 g · 0 kcal
• Onion 1 g · 0 kcal
• Tomato Paste 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Thyme Sprigs 0 g · 0 kcal
• Black Peppercorns 0 g · 0 kcal

👨‍🍳 Instructions

1. Finely chop the carrot, celery, and onion for the mirepoix. In a large bowl, combine 500g lean ground beef, 100g chopped carrot, 100g chopped celery, 100g chopped onion, 120g egg whites, and 50g tomato paste to create the 'raft' mixture.
2. Add the 'raft' mixture to a large stockpot with 1500g cold beef stock, 1 bay leaf, 2 thyme sprigs, and 3 black peppercorns.
3. Place the pot over medium heat and slowly bring to a simmer, stirring gently but constantly until the 'raft' forms a solid mass on the surface.
4. Once the raft has formed, stop stirring. Reduce heat to low, ensuring a very gentle simmer, and poke a small hole in the center of the raft to allow steam to escape.
5. Let the consomme simmer undisturbed for 1 to 1.5 hours. This slow simmering allows the raft to clarify the broth, drawing impurities to the surface.
6. Carefully remove the pot from the heat. Using a ladle, gently scoop the clear consomme from the side of the pot, passing it through a fine-mesh sieve lined with cheesecloth, taking care not to disturb the 'raft'.
7. Taste and season the Consomme with salt and pepper as needed. Serve hot, optionally garnished with finely chopped chives or a julienne of vegetables.