Beef consommé

A brilliant starter created for Beefeater Grill and National Steak Week by celebrity chef, Simon Rimmer

What you need:

• 3 litres cold beef stock (a good cube will work)
• 300g shin of beef, minced or finely chopped using a food processor
• 1 small onion, peeled and roughly chopped
• 1 stick of celery, roughly chopped
• Half a leek, roughly chopped
• A few sprigs of thyme
• 1tsp tomato puree
• Salt and freshly ground black pepper
• 2 egg whites

What you do:

1. Finely chop the vegetables in a food processor with the thyme and tomato purée
2. Add the beef and egg white
3. Mix well with the cold stock in a saucepan using a whisk
4. Slowly bring to a simmer stirring a couple of times in the first few minutes
5. As it comes up to a simmer the egg white and meat mixture will form a solid crust
6. Don't be tempted to stir - just leave it to simmer very gently for an hour
7. Carefully strain the consommé through a colander or strainer lined with some double folded muslin or a clean tea towel

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