CookEat Recipe
Consommé with Noodles
Clear beef consommé with short noodles, served with grated Parmesan separately.
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
While keeping the consommé hot, bring a separate quart of water to a boil with one lightly filled teaspoon of salt. Add two ounces of plain dried thin egg noodles about two inches long. Cover and boil for about twenty minutes, until tender, then drain in a sieve.
Step 6
Add the drained noodles to all the recovered consommé and boil for five minutes. Pour into a hot tureen and serve with about three tablespoons of grated Parmesan separately.
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