👨🍳 Method
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1
Dice all vegetables very finely.
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2
Place the ground beef shank in a bowl and stir the vegetables through it.
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3
Stir in the tomato paste and then the egg whites.
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4
Season with salt.
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5
Pour over with light stock and stir everything in well.
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6
Bring to a boil over high heat while stirring constantly.
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7
Once it stops boiling, stop stirring and let it simmer gently.
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8
Form a crust.
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9
Make a hole with a ladle and during the simmering process (very light cooking), regularly baste the crust with the stock.
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10
Sprinkle cayenne pepper on the crust.
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11
Cooking time: 1 to 1.5 hours.
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12
The cooking time is complete when the crust begins to sink to the bottom.
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13
Meanwhile, boil a kitchen towel so all soap residues have disappeared.
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14
Place this towel in a large sieve.
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15
Pour the entire contents through the sieve and press well so all liquid is extracted.
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16
Bring back to a boil and season with salt and cayenne pepper.
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17
Serve in small consommé cups.
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