Light Beef Consommé With Diced Vegetables Recipes

LIGHT BEEF CONSOMMé WITH DICED VEGETABLES

Steps:

• Bring the beef stock to a rolling boil.
• Wrap all of the herbs, including the garlic, in a piece of cloth, tie it with a piece of string, and add it to the broth.
• Simmer for a few hours, tasting regularly. Do not let the broth boil.
• Once you feel that the flavour of the herbs have infused sufficiently into the broth, remove the boquet garni, and add your diced vegetables.
• Simmer until the vegetables are tender.

SPICY DICED VEGETABLES

Steps:

• Peel carrots, potatoes and tomatoes and dice.
• Trim beans and cut into small pieces.
• Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
• Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
• Add salt to taste.
• Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
• Stir gently every 5 minutes and add a little more water if necessary.
• Sprinkle with garam masala just before end of cooking.
• Serve with rice or bread of your choice.

BEEF CONSOMMé

Steps:

• Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
• Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
• Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
• Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
• Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
• Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
• The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
• Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.