Beef consommé recipe
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Video recipe from L'atelier des Chefs Clarified beef soup made with beef and veal. X 6 People 15 Min ingredients for traditional clarified beef consommé Beef tail(s): 500 gram(s) Calf's foot(s): 250 gram(s) Beef chuck: 1.5 kilogram(s) Carrot(s): 2 piece(s) Leek(s): 2 piece(s) Onion(s): 2 piece(s) Bouquet(s) garni(s): 1 piece(s) Celeriac: 1 piece(s) Garlic head(s): 1 piece(s) Clove(s): 2 piece(s) For the rest of the recipe: 150 g minced steak(s): 1 piece(s) Carrot(s): 1 gram(s) Onion(s): 1 piece(s) Leek(s): 1 piece(s) Egg white(s): 8 piece(s) Fine salt: 6 Pinch(s) Pepper mill: 6 Turn(s) Recipe: Traditional clarified beef consommé Put all the meats in the large pot, add 6 liters of water and bring quickly to the boil. Cut the onion in half, place it flat side down on a frying pan without fat and heat until it burns, it should be black all over. Cook over low heat for about ten minutes. Drain the meat. Replace the water in the meat with cold water. Add the caramelized onions, a bouquet garni, raw onions, carrots, garlic, leek and a few peppercorns. As it cooks, skim off any impurities on the surface. And each time, rinse the ladle in a container of clear water. After cooking, pass the juice through a very fine sieve. Then cool it very quickly to preserve it, by plunging the container into a tray containing ice cubes. Once cold, degrease the consommé by removing the fat film. Collect the meats and vegetables for later preparations. For clarification: chop the vegetables in the blender with the ground beef. Whisk the egg whites until frothy. Add the vegetables to the whites, pour the whites into the boiling consommé, stir and bring to the boil. Adjust the temperature to obtain a light broth, make a well on one edge and take the consommé to filter it over the whites as you go. Cook for 20 min then filter in a damp cloth. Season with salt and pepper and keep cool. To be consumed hot or cold. The chef's tip for a successful clarified traditional beef consommé Beef consommé can be enjoyed with a touch of alcohol such as marsala, or with pasta (vermicelli), but it is also a base for other culinary preparations. Find this recipe in video by clicking on http://www.atelierdeschefs.fr/fr/rece... as well as all the videos of the Chefs of L'atelier des Chefs on http://www.atelierdeschefs.fr
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