Ingredients
Scale
- Beef bones: 4 pounds (approx. 1.8 kg)
- Cold water: 6 cups (1.4 liters)
- Tomato paste: 3 tablespoons
- Onions, chopped: 2 medium
- Celery, chopped: 3 stalks
- Carrots, chopped: 3 medium
- Egg whites: 4
- Salt to taste
Instructions
- Start by roasting the beef bones in an oven preheated to 375°F (190°C) until golden brown.
- Transfer the bones to a stockpot and add cold water. Bring to a boil and then simmer.
- Skim off any impurities that rise to the top using a skimmer or a ladle.
- Add the chopped vegetables and tomato paste to the pot.
- In a separate bowl, whisk the egg whites until frothy and add them to the stockpot.
- Let it simmer for 2 hours, allowing the egg whites to trap and remove impurities.
- Strain the mixture using a fine mesh strainer.
- Season with salt to taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Keywords: beef consommé
