Beef Consomme

• 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

1. Whip egg whites until frothy.
2. Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
3. Add COLD beef broth, mix well.
4. Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
5. Add salt to taste to broth.
6. 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.
7. Stirring occasionally.
8. The beef and vegetable mixture will eventually harden and rise to the top.
9. Do not stir after this has happened.
10. Break a hole in the beef mixture to allow broth to bubble through.
11. Simmer approximately 90 minutes.
12. Strain through cheesecloth, degrease.
13. Adjust seasoning.

egg whites, lean ground beef, mirepoix, onion, carrot, celery, tomatoes, beef broth, onions, bay leaves, thyme, peppercorn, parsley, cloves, salt

Taken from www.food.com/recipe/beef-consomme-81043 (may not work)