Sherry Consomme
From: Paulette, Saint-Leonard, Quebec, Canada
IngredientsPreparation
  • 4 pounds [2 kg] beef bones
  • 2 onions, halved
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 bay leaves
  • 2 teaspoons [10 mL] black peppercorns
  • 32 cups [8 L] water
  • Sherry, to taste
  • Preheat oven to 400°F [200°C].
  • Arrange together beef bones and onion halves onto a baking sheet.
  • Bake uncovered into a preheated oven for 1 hour, until bones and onions are dark brown.
  • Transfer into a very large casserole.
  • Mix in chopped celery and carrots, bay leaves, black peppercorns and 20 cups [5 L] of the water.
  • Bring to a boil and leave to simmer slowly, uncovered, for 3 hours.
  • Pour in remaining 12 cups [3 L] water.
  • Simmer, uncovered, for 1 hour.
  • Strain through a fine sieve.
  • Leave to cool completely; remove and throw away fat on surface.
  • To serve, reheat only needed quantity of consomme.
  • Pour into individual soup bowls.
  • Spoon approximately 1 teaspoon [5 mL] Sherry into each bowl.