Technical steps to clarify a stock

Necessary ingredients

• 500 g of beef (minced or trimmed)
• 2 carrots
• 1 leek (white or green part)
• 1 celery stalk
• 2 tomatoes (chopped)
• 3 egg whites
• 100 ml of cold water
• Cold stock (previously prepared)

Preparation of the ingredients

1. Prepare all the ingredients needed for the clarification.

First step: Filtering and cooling

2. Strain the stock to remove solid residues.
3. Place it in the refrigerator to cool quickly.
4. Once the fat has solidified on the surface, carefully remove it using a skimmer.

Preparation of the clarification elements

5. Thoroughly degrease and trim the beef.
6. Mince the beef.
7. Finely chop the carrots, leek, and celery.
8. Crush the tomatoes.

Assembling the ingredients

9. Combine all the clarification elements in a bowl (meat, vegetables, tomatoes).
10. Add the egg whites and a bit of cold water.
11. Mix well.

Clarifying the stock

12. Gradually pour the clarification mixture into the cold stock.
13. Slowly bring it to a boil, stirring continuously.
14. Reduce the heat and let it simmer gently and steadily for 1 hour.
15. During cooking, the clarification elements will coagulate, forming a cap on the surface of the stock. Create a crater in the center of this cap to allow heat exchange.
16. The stock will become progressively clearer.

Final filtering and finishing

17. Carefully strain the consommé through a fine chinois or cheesecloth into a bain-marie.
18. Gently scoop out the stock to avoid disturbing the cap.
19. Remove the cheesecloth or chinois carefully.
20. Skim the stock thoroughly with a ladle.
21. Check the color and adjust the seasoning if necessary.

Aromatic garnish based on the type of consommé (for 1 liter of base)