Beet Consommé Recipes

BEET CONSOMMé

Steps:

• Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
• Skim fat from consommé, then add lemon juice and sugar and heat until hot.
• Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring 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.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

BEEF CONSOMME

Steps:

• Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
• Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
• They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
• This will not influence the taste of the consommé, but make the color dark brown.
• Chop all the vegetables (not the spices!) in the food processor till very coarse.
• Add the beef cubes and pulse several more times, but do not puree!
• Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
• Whisk the mix into the warm beef stock reduction and let simmer without boiling.
• Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
• When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
• Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
• Remove pot from heat.
• Skim the egg foam mix carefully off the top with a slotted ladle.*.
• Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
• If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
• Always move the fluids slowly and carefully.
• Repeat the sieving process, if necessary.
• Heat consommé gently and season with salt to taste.
• The consommé should be of a warm brown color.
• Best as a soup in a French gourmet dinner.
• * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!