Beef Consomme
Ingredients
- 10 egg whites ⓘ
- 2 lbs lean ground beef ⓘ
- mirepoix ⓘ
- 1/2 lb chopped onion
- 1/4 lb chopped carrot ⓘ
- 1/4 lb chopped celery ⓘ
- 12 ounces diced tomatoes ⓘ
- 5 quarts beef broth ⓘ
- 2 onions, brulee (onions cut in half and caramelized on the cut side) ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/2 teaspoon crushed peppercorn ⓘ
- 8 parsley stems ⓘ
- 2 whole cloves ⓘ
- salt, to taste ⓘ
Instructions
- Whip egg whites until frothy.
- Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
- Add COLD beef broth, mix well.
- Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
- Add salt to taste to broth.
- Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
- Stirring occasionally.
- The beef and vegetable mixture will eventually harden and rise to the top.
- Do not stir after this has happened.
- Break a hole in the beef mixture to allow broth to bubble through.
- Simmer approximately 90 minutes.
- Strain through cheesecloth, degrease.
- Adjust seasoning.
Nutrition & Diet Analysis (per serving)
790
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).