Beef Consommé

1. 1
   prep · ~45 min

   Preheat the oven and roast the bones.

   1.Preheat your oven to 425°F (220°C).

   2.Spread beef bones in a single layer on a large roasting pan.

   3.Roast for 45 minutes, turning once halfway, until deeply browned.
2. 2
   roast · ~25 min

   Add vegetables and tomato paste to the roasting pan.

   1.Remove pan from oven; add halved onion, chopped carrot, celery, and garlic.

   2.Dollop tomato paste over the bones and vegetables.

   3.Return to oven and roast 25 more minutes until vegetables are caramelized.

   TIPThe deep caramelization on the bones and vegetables is what gives the consommé its rich amber color and depth of flavor.
3. 3
   simmer · ~120 min

   Deglaze and simmer the stock.

   1.Transfer roasted bones and vegetables to a large stockpot.

   2.Pour a splash of cold water into the hot roasting pan and scrape up all the browned bits with a wooden spoon.

   3.Add this deglazed liquid to the stockpot along with the remaining cold water, bay leaves, peppercorns, and thyme.

   4.Bring to a bare simmer over medium heat — do not let it boil hard. Skim any foam that rises to the surface.

   5.Simmer gently, uncovered, for 1½ to 2 hours.

   TIPA slow, gentle simmer — not a rolling boil — keeps the stock clear. Boiling will emulsify fat and cloud the broth.
4. 4
   prep · ~10 min

   Strain the stock.

   1.Remove the stockpot from heat.

   2.Place a fine-mesh strainer lined with damp cheesecloth over a large clean bowl.

   3.Carefully ladle the stock through the strainer, discarding solids.

   4.Allow the stock to cool, then refrigerate overnight so the fat solidifies on top.
5. 5
   prep · ~10 min

   Skim the chilled stock and prepare the clarification raft.

   1.Lift off and discard the solid fat cap from the chilled stock.

   2.In a large mixing bowl, combine egg whites, lean ground beef, finely diced onion, carrot, and celery.

   3.Mix well with your hands until fully combined into a loose, meaty paste.

   TIPThe egg whites and ground beef act like a magnet, trapping every tiny particle as they cook and rise to form a 'raft' that leaves the broth perfectly clear.
6. 6
   simmer · ~60 min

   Clarify the stock into consommé.

   1.Pour the degreased, cold stock into a clean pot.

   2.Stir the meat-and-egg mixture into the cold stock until well distributed.

   3.Place the pot over medium heat and stir gently but continuously until the mixture begins to rise and form a raft on the surface — stop stirring at this point.

   4.Reduce heat to the lowest possible setting so the liquid barely quivers.

   5.Poke a small hole in the center of the raft with a ladle handle to let it vent.

   6.Simmer gently without disturbing the raft for 45 to 60 minutes.

   TIPOnce the raft forms, do not stir or agitate the pot — any disturbance will break the raft and cloud the final consommé.
7. 7
   prep · ~5 min

   Strain the consommé.

   1.Line a fine-mesh strainer with fresh damp cheesecloth and set it over a clean bowl.

   2.Carefully ladle the consommé through the strainer, letting it drip through naturally — do not press on the raft.

   3.Discard the meat raft and solids.

   4.Season the finished consommé with salt.

   TIPFor the ultimate clarity, strain a second time through freshly rinsed cheesecloth. Let gravity do the work — never force it.
8. 8
   simmer · ~5 min

   Reheat gently and serve.

   1.Return the clarified consommé to a clean pot and warm through over low heat — do not let it boil.

   2.Ladle into warmed bowls and finish with a pinch of freshly ground black pepper and a sprinkle of chopped parsley.

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