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Beef Consommé

Author
JWU College of Culinary Arts

Yield
¾ gallon or 12 servings

Serving Size
8 ounces (237 milliliters)

Recipe ID
C00269

Ingredients
US standard
Metric
Ground beef, lean
1 pound
454 grams
Mirepoix:
Onions, peeled, fine-chop
4 ounces
115 grams
Carrots, washed, peeled, fine-chop
2 ounces
57 grams
Celery, washed, trimmed, fine-chop
2 ounces
57 grams
Tomato paste
3 ounces
90 milliliters
Black peppercorns, crushed
5 each
5 each
White peppercorns, crushed
5 each
5 each
Bay leaves
1 each
1 each
Parsley stems
½ ounce
14 grams
Thyme leaves
¼ teaspoon
¼ teaspoon
Salt, kosher
To taste
To taste
Egg whites, slightly beaten
9 each
9 each
Brown beef stock, cold (or beef broth, strong and flavorful)
6 quarts
5.7 liters
Madeira or sherry
1 tablespoon
1 tablespoon
White pepper, ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. In a mixing bowl, combine the lean ground beef, mirepoix, tomato paste, peppercorns, and herbs. Salt to taste. Mix the egg whites into the meat mixture until blended.
  3. In a marmite, blend the cold beef stock with the cold clarifying ingredients (meat/egg white mixture).
  4. Place on moderate heat. Carefully watch the clarifying ingredients to make sure that they do not scorch. Stir occasionally until a raft forms (160°F/80°C), and then stop stirring.
  5. Simmer the soup for 1 ½ hours or to the desired strength, making sure that the raft does not break or sink. Remove the first cup of consommé through the spigot, and discard.
  6. In a chinois lined with four to five layers of wet cheesecloth, slowly strain the liquid in a bain-marie insert to separate the clarifying ingredients from the liquid. Hold at 135°F (57°C) or higher.
  7. Add the Madeira or sherry and adjust the seasonings to taste. (If consommé is strained through a spigot, there should be no fat on it; otherwise, dépouille all of the fat from the consommé).
  8. Serve hot with appropriate garnish, or cool from 135°F to 70°F (57°C to 21°C) within 2 hours, and from 70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours. Label, date and refrigerate.