Beef Consommé

Yield:     50 Liters

Ingredients:

60           Liter       Beef bouillon, cold (or cold white beef stock)

200         g              Parsley stems

1              Kg           Onion brule

950         g              Tomatoes, sliced

10           pcs         Bay leaf

5              pcs         Cloves, whole

50           g              White peppercorns

Salt, to taste

Clarification:

10           Kg           Lean beef, minced

1,5          Kg           Carrots, minced

900         g              Celeriac, minced

1, 5         Kg           Leek green part, minced

50           pcs         Egg whites

4              Liter       Cold Water/Ice cubes

Method of Preparation:

• Clarification - Combine the minced beef and minced vegetables. Add egg whites and cold water/Ice cubes. Cover and let stand in a cool place for about 1 hour.
• Add the cold beef bouillon / or cold white beef stock into the soup pot.
• Add the clarification into the cold beef bouillon or cold white beef stock and mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth together with the parsley stems, onion brule and sliced tomatoes.
• Heat mixture to a simmer, DO NOT BOIL, you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stir slowly but frequently to prevent clarification from sticking to the bottom of the pot, until a raft forms
• The beef and vegetable raft will harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the raft to allow broth to bubble through.
• Simmer slowly for approx. 2 hours, or until the appropriate flavor is achieved and consommé is clear.
• Strain through cheesecloth and degrease/skim off any fat.
• Adjust the seasoning with salt if necessary.