Light Beef Consommé With Diced Vegetables Recipes

LIGHT BEEF CONSOMMé WITH DICED VEGETABLES

Steps:

• Bring the beef stock to a rolling boil.
• Wrap all of the herbs, including the garlic, in a piece of cloth, tie it with a piece of string, and add it to the broth.
• Simmer for a few hours, tasting regularly. Do not let the broth boil.
• Once you feel that the flavour of the herbs have infused sufficiently into the broth, remove the boquet garni, and add your diced vegetables.
• Simmer until the vegetables are tender.

TOMATO AND CELERY-INFUSED BEEF CONSOMMé WITH TINY CHOUX PUFFS

Steps:

• Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites. Whisk in beef, salt, and peppercorns.
• Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
• Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.
• Before serving, bring consommé to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.