Brilliant Beef Consommé
Andy Anderson !
If you mess it up... you have to start all over again, but if you do it right the results are a clear broth, just bursting with flavor.
Well, what do you say? You feeling lucky? Let's make some beef consommé.
Featured Pinch Tips Video
- 5 medium
- eggs, whites only
- 1 lb
- lean ground beef, shank neck, or shoulder
- 1 medium
- onion, diced
- 1/2 medium
- onion brûlée
- 2 medium
- celery ribs, diced
- 2 medium
- carrots, diced
- 2 medium
- tomatoes, chopped
- 1 1/2 qt
- good beef stock
- bay leaves, dried
- 2 sprig(s)
- 1/2 tsp
- black peppercorns, crushed
- fresh parsley stems, chopped
- 2 clove
- fresh garlic, crushed
- salt, to taste
Chef's Note: An onion brûlée, is an onion that is cut in half and charred on a hot dry surface such as a flat top griddle or a dry fry pan, and is used to impart a rich color to a stock.
Set the onion brûlée aside and move on to the next step.
Chef's Note: We will only need 1/2 of the onion.
Chef's Tip: The easiest way to separate the whites from the yolk is to crack the egg open in your hand, and let the white slip between your fingers.
Finally, add the onions, celery, and carrots. Give it a few pulses until you have one, combined, gloppy, gooey mess.
I love my Braun food processor; it's a workhorse of a system; however, to use one you need a 220vac outlet in your kitchen.
Denatured raw proteins attract cook proteins, and that's the stuff that's clouding our stock.
Stop stirring when the meat begins to float to the surface of the liquid. This should be just before it comes to a boil.
Once the ingredients rise to the surface, you're safe from the ingredients burning, and you need to stop stirring, so they have a chance to bind together.
Remember: Boiling veggies give up all they are going to give in a maximum of sixty minutes, and then begin releasing sulfur compounds.
Even if the consommé clarifies in thirty minutes, I'll usually keep it on heat for sixty minutes, to get as much flavor out of the veggies as I can.
The tricky part now is removing the golden liquid out of the pot without disturbing the raft. I typically allow the consommé to cool, and as it does the raft will settle to the bottom of the pot. Then, I use a ladle, and strain it through a sieve lined with several layers of cheesecloth.