Consommé

Summary

Ingredients

• 1 kg beef (soup meat), such as breast, rib, leg slice, etc.)
• 1 kg beef bones (sand bones and marrow bones)
• 2 bunches soup greens
• 2 bay leaves
• 4 grains allspice
• 6 juniper berries
• 10 peppercorns
• 1 medium onion (s)
• 650 g beef, lean, completely defatted, (flower or rose)
• 1 port. Chicken giblets
• 1 small carrot
• 3 leeks, the white them
• 1 egg white

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Instructions

1. Meatsoup:
2. Put the meat and the bones in a saucepan, cover with a good 4 liters of cold water. Bring to the boil, skim off the foam and reduce the heat. If necessary, skim off the foam again. Clean, wash and roughly cut the soup greens. Crush the juniper berries, allspice and peppercorns in a mortar, crumble the bay leaves and put them in a tea bag. Close this well. After about an hour, add the vegetables and spices to the broth. Do not salt! Halve the unpeeled onion, roast the cut surfaces vigorously in a pan without fat and add. Let the broth stand just below the boiling point for a good 2.5 hours (do not boil). Pour the finished broth through a fine sieve. Measure out 2.5 liters, lightly season with salt and set aside, allow to cool, then remove the fat.
3. The rest of the broth can be used as a base for a beef soup (or freeze first). Add salt, search the meat, dice the carrots and serve with pasta, egg custard, semolina dumplings or pancake strips, for example.
4. Consommé:
5. Finely chop the lean meat and chicken, cut the carrot and leek into small cubes. Mix everything together with the egg white and pour into the cold meat broth, stirring constantly. Heat very slowly, stirring constantly. As soon as the liquid begins to boil, set the stove to the lowest possible setting and let it simmer gently for 1.5 hours, covered. After this time, the broth has soaked up with the juices and flavorings of meat and vegetables, has enriched itself with the newly supplied substances and has become a consommé. Pour through a linen cloth that has been dipped in lukewarm water and wrung out well. After this filtering, the consommé must be perfectly clear. This clarification was achieved through the coagulating proteins of meat and egg white.
6. Serve with some meat, finely chopped vegetables, egg custard, etc. if you like.

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