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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 pound soup bones |
3 pounds beef stew meat, cut into 1 1/42-inch cubes and divided |
3 pounds veal knuckles |
3 quarts cold water |
1 quart chicken broth |
1 small onion, sliced |
1 carrot, thinly sliced |
1 small turnip, diced |
1 stalk celery, thinly sliced |
1 teaspoon salt |
1 teaspoon whole peppercorns |
1 bay leaf |
4 whole cloves |
1 sprig fresh marjoram |
2 sprigs fresh parsley |
2 sprigs fresh thyme |
chopped fresh parsley |
Directions:
1. Remove 2 tablespoons marrow from soup bones; set bones aside. Combine marrow and 1 1/2 pounds stew meat in a large skillet; cook over medium heat until meat is browned.
2. Combine reserved bones, browned meat mixture, remaining stew meat, veal knuckles, and water in a large stock pot. Let stand 30 minutes. Bring to a boil over medium heat. Reduce heat; cover and simmer 3 hours.
3. Add chicken broth; cover and simmer an additional 2 hours. Remove from heat, and cool slightly. Strain through a colander into a large stock pot, reserving meat for other uses. Discard bones. Cover and refrigerate consommé overnight; skim off and discard congealed fat that has risen to the surface.
4. Place consommé over medium heat; add onion, carrot, turnip, celery, salt, peppercorns, bay leaf, cloves, marjoram, parsley sprigs, and thyme. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove from heat, and cool slightly. Strain through several layers of damp cheesecloth into a Dutch oven, discarding vegetables and spices. Clarify consommé according to procedure.
5. Serve consommé warm or chilled as an appetizer. Garnish each serving with chopped parsley.
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