Answers:
Beef Consomme
This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to breed a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can make a payment anything you approaching to it: cooked beef, cooked vegetables, croutons, or use it as a foot for soups.
10 egg whites
2 lbs lean ground beef
mirepoix:
1/2 lb chopped onions
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut contained by partly and caramelized on the cut side)
2 fjord leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorns
8 parsley stems
2 full cloves
saline, to zest
1 gallon
2 hours 30 mins prep
1. Whip egg whites until frothy.
2. Combine egg whites, beef, mirepoix, and tomatoes surrounded by a stockpot.
3. Add COLD beef broth, mix powerfully.
4. Put spices, except brackish, surrounded by cheesecloth, tie to stamp, and put contained by broth.
5. Add saline to appetite to broth.
6. Bring mixture to a simmer (DO NOT BOIL) you should see rather steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
7. Stirring occasionally.
8. The beef and vegetable mixture will eventually solidify and rise to the top.
9. Do not stir after this have happen.
10. Break a hole within the beef mixture to allow broth to bubble through.
11. Simmer approximately 90 minutes.
12. Strain through cheesecloth, degrease.
13. Adjust seasoning.