Beef Consomme

Name: Beef Consomme
Yield: Makes approximately 6 cups (1.5 litres/2½ imp. pints) of consommé, which will serve 4
Cuisine: Australia
Ingredients: 405 mL (13 fl oz) white wine; 4 cups (1 litre/1¾ imp. pints) beef stock; 2 egg whites; 1 tablespoon tomato paste (purée); 1 tablespoon tomato paste (purée); 310 g (10 oz) tomatoes, cut into halves; 2 garlic cloves, chopped; 125 g (4 oz) lean, minced (ground) beef; 125 g (4 oz) lean, minced (ground) beef; 2 tablespoons tomato paste (purée); 2 tablespoons tomato paste (purée); 3 chopped tomatoes; 90 g (3 oz) mushrooms; 1 large carrot; 1 leek; 1 stick celery; half a head of garlic; 1¼ cups mirepoix; 3 tablespoons clarified butter; 500 g (1 lb) beef bones; 1 kg (2 lbs) lean beef; 12 peppercorns; 3 thyme sprigs; 6-8 cups (1.5-2 litres/2½-3¼ imp. pints) water; 1¼ cups (310 mL/10 fl oz) white wine; 60 g (2 oz) ham; 2 large brown onions (skin on); 125 g (4 oz) butter; ¼ cup (60 mL/2 fl oz) virgin olive oil; 1 kg (2 lbs) beef shanks

Preparation info

Makes approximately 6 cups 1.5 litres 2½ pints of consommé, which will serve
4

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Consommé is a clear soup which should be bright with soup, with no trace of fat. It and can be served hot or cold.

Ingredients

Beef stock

1 kg (2 lbs) beef shanks
500 g (1

Australian
Oceania
Australia
Gluten-free
Soup

Method

To make the beef stock

Ask your butcher to saw the beef and veal shanks into 2 cm (¾ in.) rounds. Put two-thirds of the butter and the oil in a large, heavy-based stock pot or saucepan over a high heat. Add the meat and brown it. In another saucepan, brown the ham, onion, garlic, celery, leek, carrot and mushrooms in the remaining butter and oil, but do not