CookEat Recipe
Consommé Macaroni
Clear beef consommé with separately boiled macaroni and grated Parmesan.
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, cut four ounces of dry macaroni into one-inch pieces. Bring a separate quart of water to a boil with half a teaspoon of salt, add the macaroni, cover and boil for about thirty-five minutes, until tender. Drain in a sieve.
Step 6
Put all the hot recovered consommé in a hot soup tureen. Add the drained macaroni, mix lightly and serve with two tablespoons of grated Parmesan separately.
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