Beef consommé
Description
The recipe won't take much time. The fragrant and delicious veal broth can be served for lunch with toasted bread, croutons, or slices of baguette or roll. There's no need to add sauce; consommé is served plain. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy veal on the bone with minimal fat content. The fat should be light in color!
- 2
Step 2
Rinse the meat in water and place it in a pot or cauldron. Peel the onion and carrot, rinse them, and add to the container. Add bay leaves and black peppercorns as well. Do not add fresh herbs—they will give the broth a greenish tint.
- 3
Step 3
Pour in cold water and place the container on the stove, turning on high heat. Bring everything to a boil.
- 4
Step 4
Skim off the foam that forms. Reduce the heat and simmer the meat for 60–80 minutes.
- 5
Step 5
Then remove the meat, vegetables, and bay leaves from the broth. Strain through a fine-mesh sieve or a double layer of cheesecloth.
- 6
Step 6
In a separate container, beat the chicken egg white into a fluffy foam.
- 7
Step 7
Pour the strained broth back into the saucepan, add the beaten egg white, and season with salt and pepper. Place on the stove over medium heat.
- 8
Step 8
As soon as the egg white turns into foam, turn off the heat and strain the broth once again; it will become clearer, as the protein foam will absorb all the impurities.
- 9
Step 9
Pour the consommé into deep plates or bowls. Rinse the boiled vegetables in hot water, slice them, and add to the plate. Garnish with fresh herbs and serve with slices of baguette, bread, etc.