Beef Consomme

  1. Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped.
  2. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands.
  3. Cover and chill in the refrigerator for at least 1 hour (or overnight).
  4. Make onion brule Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
  5. Clarify stock Pour stock into a stockpot.
  6. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot.
  7. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock.
  8. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring.
  9. Continue cooking until frothy bubbles start to form around the sides of the raft.
  10. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consomme can bubble freely, and you can see the color and clarity of the broth.
  11. At this point the broth should be clear; further simmering is to develop more flavor.
  12. Remove raft and strain consomme Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit.
  13. Ladle the consomme from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container.
  14. Discard the raft.
  15. Then strain broth again, this time through a coffee filter.
  16. Remove fat by sweeping a paper towel across top of consomme several times.
  17. Reheat if necessary.
  18. Season with salt and garnish as desired.
  19. If not serving immediately, allow consomme to cool and then refrigerate overnight in an airtight container.
  20. Before using, remove and discard solidified fat that has accumulated at the top and reheat consomme over gentle heat, just until hot.
  21. Follow the directions above for beef consomme, substituting ground chicken and chicken stock for the ground beef and beef stock.
  22. Use only coarse salt to season consomme; iodized (table) salt will cause it to turn cloudy.
  23. The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
  24. Monitor the temperature of the consomme as it cooks to make sure it is at a gentle simmer.

yellow onion, carrot, celery stalk, egg whites, ground beef, white beef stock, tomato, salt

Taken from www.epicurious.com/recipes/food/views/beef-consomme-393774 (may not work)

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