A beef Consommé as closing argument on my soup week. All recipes are variations and interpretations of Swabian or Bavarian local dishes I had in planning for some time.
The Consommé base is vegetable broth with 250g beef on bone. Adding the beef and simmer it for 180 min. the protein already clarified the Consommé. Nonetheless I need to look into the CS methocel clarification procedure and see what results it can produce.
Pearl onions cured for 10 days in Riesling. Bone marrow 12hr watered in a strong salt solution, porched for 15 min. in vegetable broth.
As simple tortellini dough I had rest overnight, filled with chopped veal what was secured from a veal rack made earlier. Charlottes, fine diced sweet red pepper, pan seared, chopped pistachios, and added to a veal farce, spiced with S/P, fennel and red paprika. Simmered until don in vegetable broth, finalized by pan searing in clarified butter.
Its worthwile to take a closer look into bone marrow recipes as it has become a rather ignored ingredient with a few commendable exceptions. Reading some historical recipes (1700 -1800) its deployment as a standing ingredient in the general cuisine was much more common in the past than today.
