Beef Broth Consommé

Preparation:

Preparation: Pass the beef, carrots, parsley root or, failing that, the leaves and celery through a meat grinder (large disc). Mix the leek, the spices, the onion, the egg whites, the minced meat and the ice cubes, also minced, in a bowl. Transfer the cold mixture into a saucepan and add the cold, defatted beef stock. Bring to the boil and stir constantly so that the heavier substances do not stick to the bottom of the saucepan. When a dense foam emerges on the surface, stir and let the preparation simmer for about 40-45 minutes. Pass the preparation through a fine sieve lined with a cloth, without pressing, add the vinegar and serve. This consommé is prepared with a good beef broth, which needs to be clarified, i.e. made perfectly clear. This result is obtained by cooking the broth itself with beef, lean and rich in connective tissue, and with egg white, as well as other ingredients, such as vegetables and spices, which are used to flavor the preparation. During the clarification process, the heavier substances settle on the bottom of the cooking container and, to prevent them from sticking to it, the broth must be stirred until a dense foam emerges on the surface: at this point, it is necessary to stop stirring and cook the preparation over moderate heat, so that it just simmers.