Beef Consomme

Beef Consomme

Ingredients:

3 ea egg whites
8 oz ground beef
1 cup mirepiox;(brunoise)carrots, celery, and onions
3 oz tomato concasse
1 ea standard sachet; 1 bay leaf, 1/4 tsp dried thyme, 1/4 tsp peppercorns, 2 parsley stems

48 oz beef stock
2 tbs beef base

Method:

1. In a large sauce pot mix all ingredients together vigorously until completely incorporated.
2. Set pot over moderate heat and stir the contents occasionally so that the clear-meat circulates and doesnt burn to bottom of pan.
3. Slowly bring mixture to a very light boil and STOP STIRRING. Adjust heat to a light simmer as raft forms and comes to top.
4. Pull pot slightly to one side and with a spoon form a vent hole on the simmering side of the pot. Maintain consomme at a slow simmer for 1 1/2 hours.
5. Ladle liquid carefully out through vent hole formed. Strain consomme through fine chinois and serveral layers of cheesecloth or coffee filters.
6. Degrease surface with strips of brown paper towel, or by cooling and removing solidified fat.
7. Adjust seasonings, garnish and serve boiling hot and grease free.

Notes:
Egg whites make the raft light, so it floats, and sturdy, so it stays together. This helps to lift the proteins out of the consomme. THIS IS THE KEY TO THE WHOLE THING.
Lean meat - add more beef base because there is less flavor.