Do You Cook the Beef Before Adding It to a Consomme

What is beefiness consomme (consommé)?

Beef consomme (consommé) is non just a clarified beef stock or beef goop equally some may define information technology. The discussion 'consommé' is translated from French equally 'completed' or 'concentrated'. What this means is that a consomme is a strong, concentrated stock or broth. In fact, in classical French cuisine, to be chosen a consommé all a stock had to be is concentrated. Consomme was so further divided into two kinds: regular and clarified.

In this recipe, the definition of consomme is concentrated and antiseptic beef goop or stock. This is likely the most precise and well-nigh complete definition of consomme. Withal, let'southward brand information technology clear that beef stock of broth richness and strength are more important than clarity. You tin have a consomme that is cloudy and not visually appealing all the same rich, mellow and full of aroma, but you can't have a consomme that is thin and watery.

How Beef Broth/Stock Clarification Works

When beef broth or stock is made, a certain amount of proteins get dissolved water, making information technology cloudy. When the water is heated these proteins coagulate and rise to the height. When properly controlling this process, these coagulated proteins will all rise to the top, leaving perfectly clear stock or goop backside. Now it'south just a matter of not disturbing the peak while advisedly transferring clarified stock out of the pot.

Bones Ingredients for clarifying beef stock or broth

The ingredients that are used to analyze beef stock are called the clearmeat or the clarification. The ingredients include:

Lean ground meat which is one of the major sources of poly peptide that enables the clearmeat to preform clarification. It besides adds a lot of flavor to the consommé. The meat must be lean as fat will have to be skimmed off later. Beef shank is the best choice here.
Egg whites which greatly strengthen the meat'due south clarifying power.
Mirepoix and other seasoning and flavoring ingredients included for flavour.
Acid ingredients (tomato products) considering the acidity helps coagulate the protein. While non absolutely necessary, they are helpful.

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1 lb lean beef (preferably veal shank, basis)
5 qt beefiness or veal stock (white or brown, cold)
8 oz egg whites

For the mirepoix

8 oz onion (finely chopped)
4 oz celery (finely chopped)
4 oz carrot (finely chopped)
8 oz tomatoes (crushed, canned or fresh)
half dozen parsley stems (chopped)

Spices

1 bay leaf
A pinch of dried thyme
ii whole cloves
1/2 tsp black peppercorns (crushed)

First with a strong stock or goop. Information technology must have great flavour and must be cold. Weak stock should exist 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 person kitchens employ alpine, 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 height of the stock consisting of vegetables, coagulated proteins and other. If you lot take one, utilize it.
Slowly stir in the common 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 rut, stirring occasionally.
When the simmering point is approaching, end stirring. The clearmeat will rise to the surface at this signal and form a raft.
Plow the heat downwards to depression and simmer for 1 i/2 hours. Do non cover the pot and practice not let it boil as boiling volition break upwardly the raft and cloud the consomme. Do not stir or disturb the raft at any betoken.
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 course tube of the advisable length or ladle the consomme out carefully without breaking up the raft.Mine came out with quite a flake of grease on elevation due to meat not being lean enough I suppose. That's OK every bit the consomme will be degreased in the next step.
Remove all traces of fat from the surface very thoroughly. Strips of make clean dark-brown paper moved beyond the surface are constructive in arresting every final speck of fat without absorbing much consomme.
Adjust the seasonings. Kosher salt is preferred to regular table salt because information technology has no additives.
Refrigerate for up to 3 days or freeze for up to iii months.