Beef Consommé

Instructions

1. Prepare the stock
   Preheat oven to 220°C (425°F). Place beef bones on a roasting tray and roast for 30-40 minutes until deeply browned. Transfer the roasted bones to a large stockpot, add 5 liters of cold water, and bring to a gentle simmer. Skim off any foam that rises to the surface.
2. Add aromatics
   Add the carrots, celery, onion, leeks, bay leaves, thyme, peppercorns, and cloves to the stockpot. Simmer uncovered for 3 hours, occasionally skimming off any impurities that rise to the surface. The liquid should reduce by about one-third.
3. Strain the stock
   Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Allow the stock to cool slightly, then refrigerate for at least 4 hours or overnight. Once chilled, remove any solidified fat from the surface.
4. Prepare the clarification mixture
   In a large bowl, combine the ground beef, egg whites, tomato paste, and 250ml of the cold beef stock. Mix thoroughly until well combined. This mixture will act as the 'raft' that captures impurities.
5. Clarify the consommé
   Return the remaining cold stock to a large pot and add the clarification mixture, stirring gently to combine. Slowly bring to a simmer over medium-low heat without stirring. As the mixture heats, the proteins will coagulate and rise to the surface, forming a raft that traps impurities.
6. Simmer gently
   Once the raft has formed, create a small hole in the center to allow steam to escape. Simmer very gently for about 45 minutes without stirring or disturbing the raft. The consommé will become clear beneath the raft as it simmers.
7. Strain and serve
   Carefully ladle the clarified consommé through a fine-mesh sieve lined with dampened cheesecloth into a clean pot, being careful not to break the raft. Season with salt to taste. The consommé should be crystal clear with a deep amber color and intense beef flavor.