Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs

Name: Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs
Prep time: 20 h
Cook time: 20 h
Total time: 20 h
Yield: 8
Cuisine: Global
Ingredients: 20 black peppercorns, cracked; 454 grams celery (5 to 6 large ribs), cut into 1-inch pieces; 1 leave Garnish: celery and diced seeded peeled tomatoes; 8 servings Accompaniment: tiny choux puffs; 4 larges egg whites plus shells, crushed; 227 grams lean ground sirloin; 1 Tbsp kosher salt; 454 grams plum tomatoes, quartered; 1 liters veal stock

Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs

Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs is a dairy free side dish. This recipe makes 8 servings with 250 calories, 13g of protein, and 7g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up veal stock, ground sirloin, garnish: celery leaves and tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 hours.

Instructions

Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites.

Ingredients you will need

Egg Whites

Tomato

Celery

Equipment you will use

Food Processor

Whisk

Bowl

Whisk in beef, salt, and peppercorns.

Ingredients you will need

Peppercorns

Beef

Salt

Equipment you will use

Whisk

Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture.

Ingredients you will need

Veal Stock

Beef

Equipment you will use

Sauce Pan

Whisk

Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.

Ingredients you will need

Egg Whites

Stock

Crust

Equipment you will use

Wooden Spoon

Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.

Ingredients you will need

Broth

Crust

Equipment you will use

Paper Towels