Beef consommé
Instructions
Passed to the meat grinder (large) the beef, carrots, parsley root, or failing that, the leaves and celery.
Mix in a bowl leek, spices, onion, egg whites, chopped meat, and ice cubes, chopped too.
Transfer the mixture in a saucepan and add the beef broth and defatted cold.
Bring to a boil and stir constantly so that the heavier substances does not stick to the bottom of the saucepan.
When on the surface there is a dense foam, stir and let simmer for approximately 40-45 minutes.
Passed the preparation through a fine sieve lined with a cloth, without pressing, add vinegar and serve.
This broth is prepared with a good beef broth, which is clarified, i.
e.
made perfectly clear.
This is accomplished by Cook the broth with beef, lean and rich in connective tissue, and with egg white, in addition to other ingredients, such as vegetables and spices, which are used to flavor the preparation.
During the clarification process heavier substances are deposited on the bottom of the Pan and, to avoid being attacked, you should mix the broth until the surface appears a dense foam: at this point we must stop stirring and cook on moderate heat preparation, so that just sobbolla.
Ingredients and dosing for 4 persons
- 300 g of beef knee
- 40 g of carrot
- 30 g of root (or leaf) parsley
- 30 g of celery
- 40 g of chopped leek
- 2 cloves
- 1 leaf of laurel
- 3 grains allspice
- 8 grains pepper
- 1 sprig of thyme
- Salt
- Few drops of balsamic vinegar
- 1/2 onion baked
- 2 egg whites
- 10 ice cubes
- 200 cl of beef broth