3 marrow bones, split lengthwise & cut into six pieces
1 lb. gravy beef or similar cheap cut
2 large onions, peeled and cut into large chunks. reserve skins
2 large carrots, peeled and roughly chopped
3 stalks celery cut into large pieces
6 cloves garlic, unpeeled and slightly crushed
2 handfuls mushroom stalks if you have some
1/2 cup fresh thyme sprigs
1/2 cup fresh sage leaves
1x6 inch sprig fresh rosemary
1 egg white, lightly mixed in 1/2 cup water
salt and pepper

Preheat oven to 180°C (350°F).

In a large roasting pan, place everything except herbs, meat and egg white mix. Season well with salt and pepper.

Roast for approximately 2 1/2 hours or until fat on bones has gone a deep golden brown and vegetables are caramelized. Don't worry if there are some burnt bits here and there, as this will add to the color and flavor of the stock.

Remove from oven, drain well and place in a large boiler. Cover with water, add herbs and skins, bring to the boil and then simmer gently for about three hours. Skim scum from surface occasionally.

Remove from heat, pour into a large, non-reactive bowl then cover with kitchen wrap and refrigerate overnight. The following day the stock will be covered with a thin layer of solidified fat. This can now be removed and discarded easily. I find a fish slice is a handy tool for this job.

Now, heat a little oil in a large saucepan, fry the roughly diced beef until browned, but not cooked, then pour the fat-removed stock in and simmer for approximately 1 hour. Remove scum occasionally. Strain through a muslin or similar cloth.

Return to heat and add seasonings to taste. These may include salt, pepper, beef stock powder or even chilies. Just season to your own preference. Reduce by one quarter.

Remove from heat, strain through cloth again and allow to cool until well off the boil. Return stock to a clean pan over medium heat and after a minute or so, add the lightly mixed egg white and water, then stir to mix. This will amalgamate with the remaining solids and fat, then rise to the surface. Strain through a clean cloth and what you are left with is a delicious, clear beef consomme.

If there is still some residue, the egg white process can be repeated, if you wish, or simply allow to settle and ensure that the sediment is left in the bowl when pouring into a pan to reheat.

This makes a very classy soup for a dinner party and is also terrific for someone recovering from illness. Although the recipe seems long, it really takes very little tending - just some time.

Submitted by: chefdave