2 marrow bones, cut into quarters length-ways and cross-ways
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 large or 2 small onions, roughly chopped and skin on
4 cloves garlic
1 lb. (600g) chuck, side or neck beef, coarsely diced
Bouquet Garni of fresh thyme, sage, parsley and bay leaf
3 egg whites
seasoning
water to cover

In a shallow baking tray place the marrow bones, carrots, celery, onion and lightly smashed garlic. Distribute evenly and season well with salt and pepper.

Place into a preheated 350°F (180°C) oven and bake until the bones and vegetables are starting to blacken.

Remove from oven, support one end of the baking dish with an upside down plate or similar and allow the fat to drain to the end of the tray.

Remove bones and vegetables to a large pan, cover with water and allow to come to a gentle simmer. Simmer for at least 4 hours, longer if possible. Strain into a bowl, cover and refrigerate overnight.

In the morning there will be a layer of solidified fat on top of the stock that can be easily removed. Gently heat the stock until just simmering and add the diced meat. You may have to increase the heat to bring the stock back to the simmer but when it starts bubbling again, keep it gentle. Constantly skim the top of the liquid, as the foam and oil rises to the top and needs to be removed in order to obtain a clear consomme.

When the impurities stop rising to the surface, reduce the heat of the stock until it is just moving, give the egg whites a very light stir, stir the stock so that is moving gently in one direction and pour the whites into the middle of the consomme.

Now you need to leave it alone. Don't touch it. The whites will pick up any remaining impurities and will form a "raft" on top of the soup which can easily be removed. You will be left with a perfectly clear and delicious, classic consomme.

Submitted by: chefdave