Step 1: You will need
- 5 medium egg whites
- 500 g lean ground beef, shank, neck or shoulder
- 1 medium onion, chopped
- 1 medium celery stick, cut into chunks
- 1 medium carrot, cut into chunks
- 200 g tomatoes, chopped
- 2 1/2 ltr beef stock
- 1 medium onion brulee, almost burnt
- 2 medium bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp peppercorns, crushed
- 8 medium parsley stems
- 2 cloves of garlic
- salt to taste
- 1 medium carrot, diced
- 100 g snow peas, cleaned and cooked
- 2 bowls
- 1 whisk
- 1 spoon
- 1 large pot
- 2 kitchen paper
- 1 cheese cloth
- 1 knife
Step 2: Whip the egg whites
After separating, whisk the egg whites until they are slightly frothy.
Step 3: Prepare meat and vegetables
In a large pot, add the egg whites, beef, chopped onions, celery, carrot and the tomatoes. Combine them all together.
Step 4: Add the stock
Add the cold beef stick and mix thoroughly. Add the onion brulee and the herbs.
Step 5: Bring to simmering point
Slowly bring the mixture to a simmer over a moderate heat, stirring occasionally. Stop stirring when the meat begins to float to the surface of the liquid.
Step 6: Continue cooking
Break a hole in the centre of the meat to allow the consomme to bubble through. Continue simmering until the full flavour develops. Around 30 minutes to 1 hour.
Step 7: Strain the liquid
Once the cooking time is up, strain the liquid through several layers of cheesecloth. Gently lay a corner of a paper towel on the surface to soak up any excess fat.
Step 8: Season, garnish and serve
Adjust any seasoning if necessary. Garnish with the diced carrots and snow peas. Serve immediate.