Beef Consomé

Place the bones on a baking sheet and roast at 180°C for an hour. Roasting will give the broth color and help render out excess fat.

Transfer the fried bones to a pot of boiling water. Place 2 onions, 2 carrots, and 2 celery stalks on a baking sheet and send to the oven.

Remove the seeds from the tomatoes.

When the vegetables are browned, add them to the pot with bones. Also add tomatoes, 200 g of mushrooms, turkey drumstick, beef shank, bouquet garni, and garlic.

Constantly skim off the foam. Reduce the heat so that the liquid barely simmers rather than boils. Cook for 12 hours. The volume will reduce from approximately 5 liters to 1.5 liters. Salt at the end of cooking.

Strain the finished broth twice and let it cool. Pour the egg whites into a large bowl and whisk. A large volume is needed for aeration — more oxygen helps the whites rise.

Mix the beaten egg whites with mirepoix (finely chopped onion, carrot, and celery).

Add 300 g of ground beef to the mixture and mix thoroughly. Pour in 1.5 liters of cooled broth and transfer everything to a clean pot.

Place the pot on the heat. The broth will gradually come to a boil, the mixture will rise from the bottom and form a thick crust. Make a hole in the crust with a kitchen spatula and reduce the heat to minimum. Simmer for 30 minutes.

Add a handful of black peppercorns to the hole and simmer for another 10 minutes. The forcemeat, mirepoix, and egg white collect the finest particles from the broth and raise them to the crust, from where they are easier to remove.

Salt to taste, try it and make sure the flavor is right. Strain through a fine sieve and double-layer cheesecloth. You will get a clear liquid the color of weak coffee.

Pour the consommé into cups and serve hot.