Consommé

Instructions

1. Prepare the clarification mixture
   In a large bowl, combine the finely chopped beef, egg whites, onion, carrots, celery, leek, and garlic. Mix thoroughly until well combined. This mixture is called the 'raft' and will be used to clarify the broth.
2. Combine with cold broth
   Pour the cold beef stock into a large pot and add the clarification mixture. Add the tomato paste, thyme, bay leaves, and peppercorns. Stir gently to combine all ingredients.
3. Slowly heat the mixture
   Place the pot over medium-low heat and bring it to a simmer very slowly, stirring occasionally. As the mixture heats, the proteins in the egg whites and meat will begin to coagulate and rise to the surface, forming a raft that will trap impurities.
4. Simmer and clarify
   Once the raft has formed completely on the surface (it will look like a solid layer), stop stirring. Create a small hole in the center of the raft with a ladle to allow steam to escape. Reduce heat to low and simmer very gently for 2 hours. Never let it boil, as this will break the raft and cloud the consommé.
5. Strain the consommé
   Line a fine-mesh strainer with a double layer of cheesecloth and carefully ladle the consommé through it into a clean pot or bowl, being careful not to break the raft. The resulting liquid should be crystal clear and amber in color.
6. Season and serve
   Taste the consommé and adjust seasoning with salt as needed. For serving, ladle the hot consommé into warmed bowls and garnish with finely chopped fresh parsley.