CookEat Recipe
Consommé Brunoise with Barley
Beef consommé with tender barley and very finely diced vegetables braised in a measured portion of the same broth.
Method
Steps
Step 1
Cut the two pounds raw boneless beef shin into pieces. Slice one medium carrot, one medium turnip and one medium onion from the totals. Chop one parsley branch, one garlic clove, one celery branch, one chervil branch and one leek branch. Put these in a saucepan with the one tablespoon salt, ten whole black peppercorns, one clove, five whole allspice berries, one bay sprig and one saltspoon thyme.
Step 2
Add enough cold water to nearly cover the beef and other ingredients. Cover and refrigerate at 40°F or below for one hour.
Step 3
Put the pan over the heat and stir gently for five minutes. Add the separate two and a half quarts boiling water, return to a boil, then cover and gently simmer for one and a half hours, until the beef is fully cooked and the broth reaches at least 165°F.
Step 4
Strain the full consommé through clean food-safe cloth and a fine sieve into another saucepan. Keep all the actual strained broth gently simmering for the soup.
Step 5
Boil the two ounces raw pearl barley in the separate one pint water with the half teaspoon salt for about fifty minutes, until tender. Drain, rinse with cold water and add the barley to the simmering consommé.
Step 6
Cut the remaining one medium carrot, one turnip and one onion, the separate one whole leek and quarter of a very small cabbage into very fine square dice. Put in a small oven-safe saucepan with the half ounce butter and three gills of broth drawn from the main pot, leaving the barley in that pot. Add the three saltspoons salt and three saltspoons sugar. Cover directly with lightly buttered food-safe parchment and put the lid on the pan. Cook gently on the stovetop for twenty minutes. Meanwhile preheat the conventional oven to 160°C.
Step 7
Move the covered vegetable pan to the oven and braise for about fifteen minutes, until the fine dice are tender but hold their shape. Remove the lid and paper carefully.
Step 8
Return all the vegetables and their actual cooking liquid to the consommé with the barley. Boil gently for five minutes, pour into a hot soup tureen and serve.
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