Beef Consomme (book)
Classic Beef Consomme Making your own crystal clear consomme is not difficult - it only needs a very large pot and time! Excellent as a light starter, or for making sauces or moistening meat - many uses. serves a small army (freeze some, refrigerate the rest) preheat oven to 200°C.
MethodPlace the bones and onion halves on a baking sheet.
Bake uncovered for 1 hour until bones and onions are dark brown.
Transfer into a very pot. Add the chopped celery and carrots, bay leaves, black peppercorns and 5 litres of the water. Allow to simmer, uncovered, for 3 hours.
Pour in remaining 3 litres of hot water. Simmer, uncovered, for another 1 hour. Strain through a fine sieve.
Cool and skim away any fat on the surface.
Note: It is very important that the consomme is brought to the boil then immediately turn down the heat to a simmer. Any water added must be hot or preferably almost simmering hot - this will help keep a crystal clear consome. If your consomme clouds, most likely you allowed it to boil. To clear: add a stiffly beaten egg white and a clean egg shell. Simmer gently for 20 minutes then re-strain. Heat only the amount needed.
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