Beef Consommé is a hearty, full bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional, but adds a nice herbal note.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
- 1 tablespoon black peppercorns, crushed
- 4 egg whites
- 4 eggshells, crushed
- 3 roma tomatoes, quartered
- 4 ribs celery, coarsely chopped
- ½ lb premium ground beef (sirloin)
- 1 sprig thyme
- 2 teaspoons salt
- 6 cups veal or beef stock
Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.
Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.
Makes 10 servings.