This is Part 2 of a 3 part group of recipes surrounding Beef Stock. This part takes the Beef Stock made in Part 1: Beef Stock and refines it preparing it for Part 3: French Onion Soup!
IF YOU HAVE NOT DONE SO YET...REMOVE THE LAYER OF FAT THAT HAS FORMED ON TOP OF YOUR COLD STOCK! (SAVE IT IN A ZIP LOCK FREEZER BAG GIVE IT TO A PET IN THEIR DRY FOOD OR TOSS IT)
OK...Whip the egg whites until slightly frothy. Put the whites, meat, onion, carrot, leek, and tomato into a small stockpot and mix. Add the cold stock to the pot and stir well, then add the Boquet Garnii. Bring to a simmer over MED HEAT gently stirring occasionally to keep things from sticking to the bottom of the pot.
Everything about this recipe is gentle. You do not want to be rough wit this if you are looking for a perfect clerity in your consomme. Stop stirring once the "raft" of egg white and meat begins to form on top. As things heat up the protein in the egg whites and ground meat coagulate and trap impurities suspended in the liquid leaving it a crystal clear, dark nectar of the gods! This is also why earlier we strained it 3 times and then removed the layer of fat that formed on the top before we started this step AND why we have been so gentle with it. Poke a small hole in the rafts center as it forms allowing the liquid to simmer through the raft extracting more flavor.
Reduce the heat to LOW to ensure a slow simmer. DO NOT BOIL! IF IT BOILS IT WILL MIX EVERYTHING BACK TOGETHER... THINK EGG DROP SOUP BUT WITH BEEF... NOT MY FAVORITE...Simmer untouched for 1 hour then strain through several layers of cheese cloth, a tea towel, or a coffee filter but take care with coffee filters because they can remove a lot of the beef consommé flavor and this would mean that you have to add more seasoning after filtering the consommé. This is not a problem, as long as you are aware of it. If you have muslin or cheesecloth, it is better to use one of those because the salt and pepper are not the only flavors in the beef consommé, which are diluted by the coffee filter. After straining, you are ready to make French onion soup.
Makes about 6 cups or so for every 8 cups of stock used.
Next up, Part 3: French Onion Soup
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
IF YOU HAVE NOT DONE SO YET...REMOVE THE LAYER OF FAT THAT HAS FORMED ON TOP OF YOUR COLD STOCK! (SAVE IT IN A ZIP LOCK FREEZER BAG GIVE IT TO A PET IN THEIR DRY FOOD OR TOSS IT)
OK...Whip the egg whites until slightly frothy. Put the whites, meat, onion, carrot, leek, and tomato into a small stockpot and mix. Add the cold stock to the pot and stir well, then add the Boquet Garnii. Bring to a simmer over MED HEAT gently stirring occasionally to keep things from sticking to the bottom of the pot.
Everything about this recipe is gentle. You do not want to be rough wit this if you are looking for a perfect clerity in your consomme. Stop stirring once the "raft" of egg white and meat begins to form on top. As things heat up the protein in the egg whites and ground meat coagulate and trap impurities suspended in the liquid leaving it a crystal clear, dark nectar of the gods! This is also why earlier we strained it 3 times and then removed the layer of fat that formed on the top before we started this step AND why we have been so gentle with it. Poke a small hole in the rafts center as it forms allowing the liquid to simmer through the raft extracting more flavor.
Reduce the heat to LOW to ensure a slow simmer. DO NOT BOIL! IF IT BOILS IT WILL MIX EVERYTHING BACK TOGETHER... THINK EGG DROP SOUP BUT WITH BEEF... NOT MY FAVORITE...Simmer untouched for 1 hour then strain through several layers of cheese cloth, a tea towel, or a coffee filter but take care with coffee filters because they can remove a lot of the beef consommé flavor and this would mean that you have to add more seasoning after filtering the consommé. This is not a problem, as long as you are aware of it. If you have muslin or cheesecloth, it is better to use one of those because the salt and pepper are not the only flavors in the beef consommé, which are diluted by the coffee filter. After straining, you are ready to make French onion soup.
Makes about 6 cups or so for every 8 cups of stock used.
Next up, Part 3: French Onion Soup
Notes
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