Beef Consommé Brunoise
Beef Consommé Brunoise makes an elegant and soothing meal, especially on a chilly evening. This traditional French consommé is crafted from lean beef and a selection of vegetables, creating a crystal-clear broth that is both rich and delicate. With a classic Brunoise of carrots, celery, and turnips, each finely diced vegetable adds color and texture. This recipe requires patience but rewards with a flavorful and beautifully presented soup.
Servings: 6
Ingredients
For the clarification
- 1 pound lean ground beef
- 0.75 cup onions
- 1 small carrot
- 1 branch of celery
- 1 green part of leeks
- 3 egg whites
- 1 cup canned tomatoes
- 8 cups white beef stock or "marmite" cold
- 1 teaspoon fresh thyme
- 2 bay leaves
- 10 black peppercorns
- 1 bunch parsley stalks
- 6 inches square cheesecloth
Brunoise garnish
- 3 oz carrots peeled and cut into Brunoise
- 3 oz turnips peeled and cut into Brunoise
- 3 oz celery branch washed and cut into Brunoise
- 1.5 oz peas blanched
- 3 oz green beans blanched and sliced thin
Instructions
Prepare the clarification:
- Put the thyme, bay leaves, peppercorn, and parsley together in the cheesecloth to make a spice bag. Peel, wash, and chop or grind the vegetables. Thoroughly mix the beef, eggs whites, vegetables, and tomatoes with half of the cold stock in a thick-bottomed pot. Add the remainder of the cold stock, and the spice bag.
Cook the beef consommé:
- Place the pot over a gentle heat and slowly bring to a boil, stirring occasionally. Boil rapidly for about 5 seconds only. Lower the heat so that the consommé simmers very gently. Cook for 1 hour without stirring. Do not break the raft.
Rest the clarification:
- Turn the heat off and let rest for 30 minutes before straining. The consommé will be clearer.
Strain the consommé:
- Strain carefully through double cheesecloth. Remove all the fat using both sides of a square piece of paper towel.
Serve the consommé:
- Bring to a boil and serve with vegetable Brunoise.