Beet Consommé Food

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BEET CONSOMMé



Beet Consommé image

Categories     Soup/Stew     Citrus     Garlic     Herb     turkey     Vegetable     Christmas     Beet     Fall     Winter     Dill     Gourmet

Yield Makes 8 servings

Number Of Ingredients 16

3 lb medium beets without greens (8 medium; about 4 lb with greens), scrubbed well and trimmed, leaving 1 inch of stems attached
4 qt water
1 1/4 to 1 1/2 lb smoked turkey legs or wings
2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
1 garlic clove, smashed
4 sprigs fresh dill plus 2 tablespoons chopped fresh dill
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/4 teaspoon whole black peppercorns
2 teaspoons fresh lemon juice
2 teaspoons sugar
Accompaniment: liver and mushroom pirozhki LINK
Special Equipment
heavy-duty (sometimes labeled "fine") cheesecloth

Steps:

  • Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
  • Skim fat from consommé, then add lemon juice and sugar and heat until hot.
  • Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

BEEF CONSOMME



Beef Consomme image

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.

Provided by quotPink Eyedquot J

Categories     Clear Soup

Time 2h

Yield 1 gallon

Number Of Ingredients 14

10 egg whites
2 lbs lean ground beef
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Steps:

  • Whip egg whites until frothy.
  • Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
  • Add COLD beef broth, mix well.
  • Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
  • Add salt to taste to broth.
  • Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
  • Stirring occasionally.
  • The beef and vegetable mixture will eventually harden and rise to the top.
  • Do not stir after this has happened.
  • Break a hole in the beef mixture to allow broth to bubble through.
  • Simmer approximately 90 minutes.
  • Strain through cheesecloth, degrease.
  • Adjust seasoning.

BEEF CONSOMME



Beef Consomme image

A staple in French cooking and time-consuming to make, but well worth every minute! It must be absolutely fat free to become clear. This recipe calls for some cooking experience and a lot of care and patience--please follow the instructions carefully! The list of ingredients states beef round steak, which I couldn't alter...it means simple beef round, or as also listed beef rump.

Provided by txzuckerbaeckerin

Categories     Clear Soup

Time 3h50m

Yield 6 1/2 cups

Number Of Ingredients 11

16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontally
1 very small onion, quartered
1 small carrot, peeled and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
2 tablespoons packed fresh parsley
1/2 teaspoon fresh leaf thyme
5 whole black peppercorns
2 whole juniper berries
1 1/2 lbs beef round steak or 1 1/2 lbs rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites

Steps:

  • Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
  • Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
  • They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
  • This will not influence the taste of the consommé, but make the color dark brown.
  • Chop all the vegetables (not the spices!) in the food processor till very coarse.
  • Add the beef cubes and pulse several more times, but do not puree!
  • Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
  • Whisk the mix into the warm beef stock reduction and let simmer without boiling.
  • Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
  • When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
  • Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
  • Remove pot from heat.
  • Skim the egg foam mix carefully off the top with a slotted ladle.*.
  • Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consommé 1 spoonful after another through the sieve into a big sauce pan.
  • If for any reason the consommé is NOT clear at this stage, reheat and add 3 more egg whites to the consommé. This should pick up any left over particles in the liquid.
  • Always move the fluids slowly and carefully.
  • Repeat the sieving process, if necessary.
  • Heat consommé gently and season with salt to taste.
  • The consommé should be of a warm brown color.
  • Best as a soup in a French gourmet dinner.
  • * Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!

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