Consommé is much heartier than a basic beef broth. This French recipe includes ground beef, eggs, and eggshells, making it unorthodox but delicious.
- Serves: 10 persons
- 1tablespoon black peppercorns , crushed
- 4egg whites, and their eggshells
- 3Roma tomatoes, quartered
- 4celery ribs, coarsely chopped
- ½pound premium ground sirloin , or shank or shoulder
- 6cups cold veal stock, or beef stock
- 1sprig thyme
- 2teaspoons salt
Step 1Gather the ingredients.
Step 2In a big ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture turns foamy. Reserve.
Step 3Pulse together in a food processor the tomatoes, celery ribs, and ground beef. Pulse until it's just incorporated.
Step 4In a large stockpot, combine the vegetable-beef mixture and the egg mixture, with the veal stock, thyme, and salt. Bring to a boil, stirring constantly.
Step 5Once all the solids have formed the raft on top, remove a piece of the raft on the side to allow you to see if all the impurities have risen to the top of the pot. Reduce the heat and simmer, without stirring, for 30 to 40 minutes. Do not disturb the raft as this might make your consommé cloudy.
Step 6Once the cooking time is done, remove the pot from the heat and strain the liquid through a fine-mesh sieve lined with a double layer of cheesecloth . Discard the solids. Alternatively, ladle out all the consommé at the bottom by gently and slowly pressing the hole in the raft. In this version, you will also need to strain the liquid through a sieve lined with cheesecloth. If your strained consommé still has particles in it, pass it through a clean cheesecloth again.
Step 7Serve hot and enjoy.