HOW TO: Dry Aged Beef Consommé

Level: Easy Total Time: 1 hr Prep: 15 min Cook: 35 min Yield: 6 Cups

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

Consomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful.

The classic technique of forming a "raft" is using egg whites, egg shells, scallions and sometimes even ground Chicken and mixing this strange slurry into a stock as you warm it up to a boil, stirring constantly , then reducing to a simmer and leaving it undisturbed for 20 minutes. As the Albumen from the egg whites coagulates, the egg shells and scallions grab onto the impurities and yields a crystal clear stock that makes for a very elegant first course. Herbed Crepes or tiny Profiteroles filled with Foie Gras were and still are common accoutrement for Consomme'

INGREDIENTS

• 8 cups cool, Dry Aged Beef stock, fat removed

• 4 crushed shells of large eggs

• 4 large egg whites, beaten lightly

• 4 scallions, chopped

DIRECTIONS

1. In a pot , combine the stock, the shells, the egg whites, the scallions, and, if necessary, salt and pepper to taste

2. Bring the liquid to a boil, stirring

3. Simmer the stock, undisturbed, for 20 minutes

4. Ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl

5. Makes about 6 cups clarified stock

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