Basic clear beef consomme

Consommé can be made with beef, minced chicken legs (bones removed) or game. Once made it can be frozen and used as a base for lots of interesting soups. Add shredded meat and vegetables, or follow the suggestions above for an Italian or Chinese soup.

Makes about 2 litres

  • 3 litres cold beef stock (a good cube will do)
  • 300g shin of beef, minced or finely chopped in a food processor
  • 1 small onion, peeled and roughly chopped
  • 1 stick of celery, roughly chopped
  • Half a leek, roughly chopped and washed
  • A few sprigs of thyme
  • 1tsp tomato puree
  • Salt and freshly ground black pepper
  • 2 egg whites
  1. Finely chop the vegetables in a food processor with the thyme and tomato purée.
  2. Add the beef and egg white.
  3. Mix well with the cold stock in a saucepan; a whisk is good for this or use your hands.
  4. Slowly bring to a simmer stirring a couple of times in the first few minutes, then leaving it.
  5. As it comes up to a simmer the egg white and meat mixture will form a solid crust. Don’t be tempted to stir – just leave it to simmer very gently for an hour.
  6. Carefully strain the consommé through a colander or strainer lined with some double folded muslin or a clean tea towel.
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