0016 The Secret to Crystal-Clear Consommé

Ingredients

• 4 egg whites

• 2 carrots (finely julienned)

• 2 onions (finely julienned)

• 1 leek (finely julienned)

• 1 celery stalk (finely julienned)

• 3 tomatoes (finely julienned)

• 4 sprigs of parsley (chopped)

• 3 garlic cloves (mashed)

• 2 cloves (spice)

• 500g beef (shoulder or knuckle, cut into large cubes)

• 20g coarse salt

• 1 pinch of pepper

• 2L white veal stock

Preparation Time: 3 hours 

Instructions

1. In a bowl, beat the egg whites until frothy.

2. Add the finely julienned carrots, onions, leek, celery, and tomatoes. Stir in the chopped parsley, mashed garlic, and cloves.

3. Mix everything with the diced beef, seasoning with salt and pepper.

4. Pour in the white veal stock and bring to a gentle simmer over low heat. Let it cook for 2 hours, maintaining minimal bubbling.

5. Skim off any excess fat, then strain the mixture through a fine sieve or cheesecloth to achieve a clear liquid.

6. Serve warm or use immediately in soups, sauces, or gelatin-based dishes.

💡 Tip: For the clearest broth, avoid stirring once the mixture starts simmering. This technique is perfect for making consommé, aspic, or refined sauces!