CookEat Recipe
Semolina and Sorrel Consommé
Beef consommé with semolina and fine strips of fresh sorrel.
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
Take one quart of fresh culinary sorrel, remove stalks and any stale leaves, then wash thoroughly, drain and cut into fine julienne strips.
Step 6
Bring all the recovered consommé to a boil. Gradually sprinkle in two ounces of dry wheat semolina, whisking briskly while adding it. Add the sorrel, mix lightly and boil for fifteen minutes, stirring occasionally, until the semolina is cooked. Pour into a hot tureen and serve.
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