Beef Consomme Food

BEEF CONSOMMé

Steps:

• 1. Trim meat of excess fat. Chop meat finely, or mince in a food processor. Finely chop the carrots, celery and leeks. Place in a large pan with tomato, meat and egg whites; mix thoroughly. 2. Heat stock until just warm; season with salt and pepper to taste. Gradually add stock to the meat and vegetable mixture, whisking continuously over medium heat. Continue whisking for about 10 minutes, bringing mixture slowly to boil. Reduce heat. Using a large spoon, make a hole in layer of froth floating on top of stock. Simmer gently, uncovered, for 35 minutes; do not stir. Place a damp tea-towel or a double layer of fine muslin into a large strainer. Strain the liquid into a large, clean pan. Taste and add extra salt, if desired. Reheat and serve. Garnish with fine strips of carrot and leek (added at the last minute so as not to cloud the Consommé).

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

BEEF CONSOMMé

Steps:

• Gather the ingredients.
• In a big ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture turns foamy. Reserve.
• Pulse together in a food processor the tomatoes, celery ribs, and ground beef. Pulse until it's just incorporated.
• In 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.
• Once 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.
• Once 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.
• Serve hot and enjoy.

BEEF CONSOMME

Steps:

• Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
• Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
• They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
• This will not influence the taste of the consommé, but make the color dark brown.
• Chop all the vegetables (not the spices!) in the food processor till very coarse.
• Add the beef cubes and pulse several more times, but do not puree!
• Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
• Whisk the mix into the warm beef stock reduction and let simmer without boiling.
• Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
• When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
• Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
• Remove pot from heat.
• Skim the egg foam mix carefully off the top with a slotted ladle.*.
• Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
• If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
• Always move the fluids slowly and carefully.
• Repeat the sieving process, if necessary.
• Heat consommé gently and season with salt to taste.
• The consommé should be of a warm brown color.
• Best as a soup in a French gourmet dinner.
• * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

RICE CONSOMME

Steps:

• Preheat oven to 350F.
• In a 2 quart oven safe (preferably) glass dish, add in the Rice.
• Using a measuring cup, Beef Consomme then top it up with water until the liquid measures 2 cups. Pour over the rice.
• Continue to add the Mushrooms, Water Chestnuts and dot top with pats of the Butter.
• Pop it in the oven covered with foil for 40 minutes. Check rice to see if the liquid has been absorbed.
• Uncover for the last 20 minutes to lightly brown. Carefully remove from oven and give it a stir.

BEEF CONSOMME RECIPE AND INSTRUCTIONS

Steps:

• Start with a strong stock or broth. It must have great flavor and must be cold. Weak stock should be simmered down until becomes strong and richly flavored, then cooled down. Any fat should be skimmed off.
• Combine the beef, mirepoix, egg whites, tomatoes, herbs, and spices in a stockpot. Mix vigorously with a wooden paddle or a whip.Professional kitchens use tall, heavy stockpots or soup pots a spigot at the bottom to make consomme. This allows them to drain off clarified stock without disturbing the raft: the layer on top of the stock consisting of vegetables, coagulated proteins and other. If you have one, use it.
• Slowly stir in the cold stock while making sure that the stock is well mixed with the other ingredients.
• Bring to a simmer very slowly, over a medium low heat, stirring occasionally.
• When the simmering point is approaching, stop stirring. The clearmeat will rise to the surface at this point and form a raft.
• Turn the heat down to low and simmer for 1 1/2 hours. Do not cover the pot and do not let it boil as boiling will break up the raft and cloud the consomme. Do not stir or disturb the raft at any point.
• Strain the consomme through several layers of cheesecloth. If you are not using a stockpot with a spigot, you can siphon the consomme using a food grade tube of the appropriate length or ladle the consomme out carefully without breaking up the raft.Mine came out with quite a bit of grease on top due to meat not being lean enough I suppose. That's OK as the consomme will be degreased in the next step.
• Remove all traces of fat from the surface very thoroughly. Strips of clean brown paper moved across the surface are effective in absorbing every last speck of fat without absorbing much consomme.
• Adjust the seasonings. Kosher salt is preferred to regular table salt because it has no additives.
• Refrigerate for up to 3 days or freeze for up to 3 months.

CONSOMME

Steps:

• Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
• Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
• In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

BEEF CONSOMMé

Steps:

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