CookEat Recipe
Consommé with Palm Sago
Clear beef consommé gently thickened with genuine palm-sago grains.
Method
Steps
Step 1
Cut two pounds of raw beef shin into pieces. Slice one medium carrot, one medium turnip and one medium onion. Chop one branch each of parsley, celery, chervil and leek and one garlic clove. Put in a large saucepan with one tablespoon of salt, ten whole black peppercorns, one clove, five whole allspice berries, one bay sprig and one saltspoon of thyme.
Step 2
Add enough cold water to nearly cover the meat and other ingredients. Cover and refrigerate at 40°F or colder for one hour.
Step 3
Put the pan over the heat and stir gently for five minutes. Pour in the separate two and a half quarts of boiling water, stir until boiling again, then cover and simmer gently for one and a half hours, until the beef is cooked and the broth reaches at least 165°F.
Step 4
Strain through a clean food-safe cloth and fine sieve into another clean saucepan. Keep all the recovered strained consommé hot for the soup.
Step 5
Bring all the recovered strained consommé to a boil. Wash four ounces of genuine small palm-sago grains in clean cold water and drain in a sieve.
Step 6
Sprinkle the drained sago into the consommé and boil for about fifteen minutes, stirring occasionally. Continue as required by the actual sago product until the grains are fully cooked and translucent. Pour into a hot soup tureen and serve promptly.
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