Modern Consommé

Ingredients

• 2 pounds Beef round, cut into 1-inch cubes (Poorer part of round, such as shank)
• 0.5 pound Marrow bones (Cut into smaller pieces)
• 2 pounds Veal knuckle (Cut into smaller pieces)
• 4 cups Chicken stock
• 0.33 cup Carrot, diced
• 0.33 cup Celery, diced
• 0.33 cup Onion, diced
• 1 Leek, white part only, diced
• 2 Egg whites
• 1 teaspoon Salt
• 10 Black peppercorns
• 1 Bay leaf
• 0.25 cup Parsley stems
• 2 Fresh thyme sprigs
• 8 cups Water

Instructions

1. 1In a large stockpot, combine the beef round, marrow bones, veal knuckle, chicken stock, carrot, celery, onion, leek, salt, black peppercorns, bay leaf, parsley stems, and thyme sprigs.
2. 2Add water to the pot until all ingredients are covered. Bring to a simmer over medium heat. Once simmering, reduce heat to low and skim off any scum that rises to the surface. Simmer gently for 3-4 hours, or until the meat is very tender.
3. 3Carefully strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
4. 4In a clean pot, whisk the egg whites with 1/2 cup of the strained broth until frothy. Add the remaining broth and bring to a simmer over medium heat, stirring gently. Once the egg whites form a raft on top, stop stirring and reduce the heat to low. Simmer gently for 30 minutes, without disturbing the raft.
5. 5Carefully strain the consommé through a fine-mesh sieve lined with cheesecloth. Discard the egg white raft. Season with additional salt to taste, if needed. Serve hot.