0017 Crystal-Clear Stock

Ingredients

• 4 egg whites

• 2 carrots (diced)

• 2 onions (diced)

• 1 leek (diced)

• 1 celery stalk (diced)

• 3 tomatoes (diced)

• 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 poultry stock

Preparation Time: 2 hours 30 minutes

Instructions

1. Beat the egg whites in a large bowl until frothy.

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

3. Mix the ingredients with the diced beef and season with salt and pepper.

4. Pour in the white poultry 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 broth through a fine sieve or cheesecloth for a clear and refined liquid.

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

💡 Tip: For an ultra-clear broth, avoid stirring once the mixture starts simmering. This method is perfect for light consommés, delicate sauces, and gourmet soups!